|Surrounded by saucerfuls of garnishes, gazpacho is just right on a hot day|
Gazpacho - this makes 2 large servings or 4 small ones
1. Dice 3 tomatoes, 1/2 of a seeded cucumber, 4 slices bread (I leave bread out), 1/4 green pepper, 1/2 onion. Process the ingredients in a food processor. Pour the mixture in a glass bowl and stir in 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/8 teaspoon cumin, and 1 clove of garlic that has been finely minced or put through a press. Cover with plastic wrap and refrigerate for at least two hours, but the longer the better for the flavors to blend.
2. To make the garnishes, cut up another tomato, and what is remaining of the seeded cucumber, green pepper and onion. Dice up a couple of hardboiled eggs. Make croutons by taking cubed bread and browning them in a skillet with 1 tablespoon of olive oil.
3. Pour the soup into bowls and pick your individual garnishes!
|Here we are with Carolina's family - the only place we could all fit as one group was the basement!|