INGREDIENTS
10 ripe tomatoes about 5 lbs
2 cucumbers
1 small onion
1 green pepper
1 red pepper
1 small clove of garlic
Salt, vinegar, oil, bread and water
PREPARATION
Grab half a loaf of stale bread and shred it in a small bowl and add three dashes of vinegar (do not use sherry in this recipe) two large tbsp of oil, salt (a pair of tbsp) and a cup of water.
Let the bread soften.
Chop the tomatoes with a bread knife. Each tomato is cut in four. Peel the cucumber and remove the ends (they will make it bitter) and chop them in four too.
Also chop the peppers after removing the seeds. Cut the onion as following and you will notice how it is easy to peel: Cut both ends and cut in half and remove the skin along with the first layer. Chop it.
Crush all of this in a large bowl with the mixer in batches:
tomatoes, cucumber, onion, the bread with the vinegar and oil being careful of not staining since it splashes a lot. If you notice it is too thick add water prudently.
After crushing it pass it through a large strainer into the serving dish. As you strain, filter with circular motions around the strainer.
Clean the strainer from any accumulated rinds.
Once you have filtered the gazpacho whip it a little with the mixer (clean of any rinds) to make it smooth and even. Taste the salt and vinegar and rectify in you need to.
If you are taking it immediately you can add ice cubes. Otherwise it is best to chill it for a few hours.
Some garnish this great soup with diced uncooked ingredients with fried bread.
