Gazpacho Andaluz

Gazpacho originated in Andalusia, the southern section of Spain. For the best flavor, you must be sure to use very ripe tomatoes, otherwise the taste falls flat. This recipe is from the Antigua Casa Sobrino de Botin in Madrid, and is in A Treasury of Great Recipes by Mary and Vincent Price. Prep time includes 1 hour of soaking, Cook time is chill time. Posted for ZWT.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 6  slices  bread, diced
• 3  tomatoes, must be very ripe, chopped
• 1  cucumber, chopped
• 3  tablespoons olive oil
• 1  quart water
• 2  garlic cloves, minced
• 2  tablespoons wine vinegar
• 2  teaspoons salt
• 1  teaspoon ground cumin
• 4  ice cubes
• 1  red peppers or 1  green pepper, diced
• 1  large tomatoes, must be very ripe, diced
• 1  small cucumber, diced
• 2  slices  bread, diced
• 1 1⁄2 tablespoons butter

Directions

1. In a large mixing bowl combine the six slices of diced bread, 3 very ripe chopped tomatoes, 1 chopped cucumber, 3 tablespoons olive oil, and 1 quart of water. Let soak for 1 hour, then puree blender, half at a time, on high speed for 8 seconds. Strain through a coarse sieve into a large soup bowl.
2. Add 2 cloves minced garlic, 2 tbsp wine vinegar, 2 tsp salt, 1 tsp ground cumin, and 4 ice cubes. Chill in the refrigerator for at least half an hour.
3. Meanwhile in separate dishes put the diced pepper, diced ripe tomato, diced cucumber. Dice the 2 slices of bread, brush with melted butter, and brown. Place your croutons in a separate dish as well.
4. Serve the gazpacho in well chilled bowls. Let each person help themselves to the diced garnishes in the small dishes, sprinkling some of each into their own soup bowl.