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Gazpacho VI (P, TNT)
Source: James Michener, in "Iberia"
Serves: 4

4 big tomatoes, chopped
2 cucumbers, chopped
1 small red onion, chopped
1 green pepper, chopped
1 piece of stale French bread, soaked briefly in water
1/4 cup olive oil
1/4 cup red wine vinegar
Salt and pepper to taste

Chopped tomatoes
Chopped red onion
Chopped green pepper
Chopped hard boiled egg
Chopped olives

Blend everything in the blender--in batches if necessary--until it is thick and there are no big chunks left of veggie. Add salt and then adjust the flavors. You may want to add more tomato or more vinegar. It should be pinkish in hue. Refrigerate until it is very cold. Serve with garnishes for guests to add themselves.

Poster's Notes:
Re Gazpacho: forget canned tomatoes. James Michener, in "Iberia" ,his book about Spain, found the perfect gazpacho at a little cafe in Seville. After reading the book decades ago, I tracked it down.

Posted by Sharon Boorstin

Nutritional Info Per Serving: N/A