MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Colman Andrews Gazpacho
Categories: Soups, Vegetables, Breads
Yield: 4 Servings

2 tb Sherry vinegar
2 sl Country-style bread; crusts
- off, bread torn in pieces
6 md Ripe tomatoes
1 lg Red bell pepper; cored,
Quartered lengthwise
3 cl Garlic; minced
1/2 c Extra-virgin Spanish olive
- oil
Salt

Stir vinegar into 1 cup of ice water, then put the bread
into a bowl and add the mixture. Let the bread soak for
20 minutes.

Halve the tomatoes crosswise and scoop the seeds out
with your finger. Holding a tomato half in the palm of
your hand with the cut side facing out, gently grate it
on the large holes of a 4-sided grater set into a large
bowl. Discard the tomato skin when the flesh has been
grated. Repeat the process with the remaining tomatoes.

Combine tomatoes, bell pepper, garlic, olive oil, and
soaked bread with any liquid that remains in a blender,
then season the mixture generously with salt. Purée the
mixture until smooth, then pass it through a food mill
or sieve to remove any remaining tomato seeds.

Put gazpacho into a large pitcher, cover, and
refrigerate for about 2 hours. Serve in tumblers or
decorative glasses.

RECIPE FROM: https://www.thedailymeal.com

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