Gazpacho

Garden-fresh, rosy in color but green in sensibility, gazpacho is perfect for summer. It needs no cooking but should chill in the fridge for at least 4 hours to reach the essence of gazpachoness.

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Ingredients

1 garlic clove
1 red pepper coarsely chopped
3 pounds tomatoes 4 or 5 good-sized ones, coarsely chopped
1 stalk celery coarsely chopped
1/4 cup olive oil
2 teaspoons sherry vinegar
1 slice stale bread
1 scallion sliced thin
1/2 cucumber peeled and diced
3 tablespoons dried bread crumbs

Instructions

In a food processor or blender, process garlic, red pepper, garlic and tomatoes in a blender or food processor until chunky.
Pour in the sherry vinegar then the olive oil in a slow stream. Drop in bread, and blend again until mixture becomes a rosy and thickish puree, but still has vegetable bits.
If mixture seems too thick for your taste, add 1/3 cup water.
4 Season generously with sea salt and pepper.
5 Pour into a covered container, and refrigerate at least 4 hours or as long as overnight.

Notes

Serves 4. Recipe doubles easily. Keeps covered and refrigerated for up to three days. Then it gets a little fermenty and funky.

Keyword gazpacho