Gazpacho

Note: the color of the soup relates to the proportion of ingredients and type of tomato. I put less tomato than desired as well as orange pepper instead of green. The last time I made gazpacho it was much redder in color.

I spent 5 weeks of the summer of 2009 in Spain and fell in love with gazpacho. I lost track of how many times I ate the soup while I was there, but each time it was just as refreshing and delicious as the last. Since then, every time summer rolls around and temperatures creep up to the 100's, I can't help but crave this fresh tomato soup.

Though I would love to claim this recipe I have found as "authentic", every one has their own version, and every region of Spain makes it a bit different. This one is pretty good though, and you can vary the flavor by changing the amount of any basic ingredient--tomato, cucumber, olive oil, onion, pepper--or add something else that you prefer.

This is a recipe for Andalusian Gazpacho, it makes 4 servings.

Ingredients:

1kg tomatoes, plum are best

1/2 small onion (60 g)

1 small green pepper

1 small cucumber

1 small c olive oil (if using a measuring cup, start with 1/2 c, then add more if needed after tasting)

2 t/T red wine vinegar (depending on how much you like vinegar)

200 g day-old bread, soaked in water

salt and pepper, to taste

*1 clove garlic

*1/4 t cumin

Extra of red and green pepper, tomato, cucumber, onion, croutons, cut into small dice, for garnish when serving.

*optional

Combine all ingredients in a blender and blend/pulse until smooth but still thick consistency. Add salt and pepper to taste. Pour into a large bowl and refrigerate at least 1 hour, preferably overnight. The colder the better. Add ice cubes if serving sooner.

Remove from refrigerator and serve immediately, with bowls of vegetables for garnish.