Ingredients:
1 medium Cucumber
4-5 inch squared of bread crusts removed
3 large beef steak tomatoes
1 red pepper cored seeded and chopped
1 clove of garlic
1/3 cup of olive oil
2 tsp of red wine vinegar
1/2 tsp of salt
Directions:
Soak the bread for 10 minutes in a small amount of cold water. In the meantime put the garlic into a blender and blend until smooth. Squeeze the bread so that most of the water is out, and add to blender. Add a little olive oil if needed to help it blend. Add the cucumber ( chopped) then the peppers, then the tomatoes. Then add the oil, vinegar and salt and blend till smooth. Taste and add more vinegar and salt to taste. I normally triple or quadruple this recipe since we have a lot of fresh tomatoes, peppers and cucumbers, and then freeze it so that we can eat gazpacho ( chilled of course) all year around. Serve with home made croutons ( see recipe on this site).
