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Gazpacho recipe from Carmen Perujo, Seville Spain

  Serves four. Yields four cups.

2                 cloves garlic, sliced
1                  large green bell pepper, seeded and coarsely chopped
1 1/2 lb.     red, ripe tomatoes, cut into large pieces
1/2 cup      good-quality extra-virgin olive oil
2 Tbs.         sherry vinegar or red-wine vinegar; more to taste
2 tsp.          coarse salt; more to taste
1 cup           peeled, diced cucumber
1 cup           diced onion, for garnish (optional)

3-inch-long piece of baguette, sliced and dried overnight or until hard
 

Put the garlic, green pepper, tomatoes, bread, olive oil, vinegar, and salt in a food processor. Pulse until the ingredients begin to puree; continue processing until the mixture is as fine a puree as you want.

If you're straining the soup, pass it through a large fine sieve set over a large bowl, pressing until only solids remain in the sieve; discard the solids. If you're not straining, pour the soup directly into a bowl.

Stir in 1/4 to 1/2 cup water, or enough to give the soup the consistency of a thin milkshake. If you want a thicker soup, add less water, or none at all. Add more salt or vinegar to taste. Cover and refrigerate until well chilled, at least 1 hour.

Ladle the gazpacho into chilled bowls or cups. Pass bowls of diced cucumber and onion, if using, so people can garnish their own.