2 sl Stale white bread
1 lb Tomatoes; (3 or 4)
1/2 lg Cucumber; peeled, seeded
1/2 Red bell pepper
1 sm Sweet onion
1/3 c Olive oil
3 tb Sherry vinegar
1/8 c Pimentos
ds (generous) paprika
Salt & pepper
Crumble the bread into breadcrumbs. Soak in enough water
so that they form a wet, mushy paste. Drain and squeeze
out any excess water.
Roughly chop the tomatoes, cucumber, pepper, and onion.
Liquefy in a blender with the paprika, salt/pepper, oil
and vinegar (which can be added through the top of the
blender while blending). Then add the mushy bread and
blend further until the soup is creamy and smooth.
Adjust salt/pepper, oil/vinegar to taste.
Chill in the fridge for at least 6 hours. Serve ice cold
and, as Michener says, "pass a serving tray containing
separate dishes of chopped tomatoes, cucumbers, onions
and small cubes of bread [breadcrumbs]" for garnish.
Adapted (measurements added) from "Iberia" by James A.
Michener says "gazpacho is Spain," and he is absolutely
correct. He tells the reader, "If you ever travel in
Spain and come upon a restaurant that serves gazpacho,
take it, because no other dish in the country will you
remember with such affection." After describing the
recipe, he remarks "No part of this strange recipe
sounds very good, but taken together and properly
blended, these ingredients produce a soup which is
as distinctive as vichyssoise."