Gazpacho

From Ricardo

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2  cups tomato juice
• 2  tomatoes, diced
• 1  English cucumber, peeled and diced
• 1  bell pepper, seeded and diced
• 1  cup  stale bread, cubed
• 1  small onion, chopped
• 1  garlic clove, finely chopped
• 1  tablespoon  xeres vinegar
• 1  tablespoon olive oil
•  salt and pepper

Directions

1. In blender, reduce all ingredients in a creamy and homogeneous puree. Add salt and pepper. Put in fridge 1 hour or all night. Adjust seasonings.
2. Serve this soup cold in bowls or mugs. Sprinkle with a little bit of olive oil.
3. If wanted, garnish with a small spoon of creme fraiche or plain yogurt.
4. This gazpacho can be frozen.
5. You can grill the veggies on the bbq. Let cool and peel the bell pepper. And then follow the directions --
6. You can use red onion or green onion instead of the onion.