Recipe - Basic Red Gazpacho

3 pound Ripe tomatoes, roughly
chopped
1 Red or yellow bell pepper,
seeded, stemmed, and
roughly chopped. DO NOT USE
GREEN BELL PEPPER!
2 Pickling (Kirby) cucumbers,
peeled and roughly chopped
4 Slices good stale white
bread, crusts removed
6 cup Cold water
1 lg Or 2 small cloves garlic,
peeled
One fourth cup Sherry or good wine vinegar,
or to taste
One half cup Olive oil
Salt and freshly ground
black pepper to taste
Garlic croutons, if desired
for garnish

Mince a bit of the tomato, pepper, and cucumber for garnish, and set aside.
Soak bread in a cup of the water for 5 minutes, then squeeze out excess
water.

Place bread in a blender or food processor with the remaining tomato,
pepper, cucumber and water, garlic and vinegar; process until smooth, then
add olive oil slowly with machine running.

Season to taste with salt and pepper and refrigerate until ready to serve.
Before serving, check seasoning again, and garnish with reserved tomato,
pepper, cucumber, and garlic croutons.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini