Gazpacho

GAZPACHO

SOUP:
2 med-sized cucumbers, peeled and chopped
5 med-sized tomatoes, peeled and chopped
1 large onion, coarsely chopped
1 med-sized green pepper, seeded and chopped
2t finely chopped garlic
4c coarsely crumbled French or Italian bread, trimmed of crusts
4c cold water
1/4c red wine vinegar
4t salt
4T olive oil
1T tomato paste
GARNISH:
1c croutons
1/2c finely chopped onions
1/2c finely chopped cucumbers
1/2c finely chopped green bell peppers

Combine all the soup ingredients in a large bowl and mix to combine. Ladle this mixture, about 2 cups at a time into a blender or food processor and blend at high speed until reduced to a smooth puree. Place in a jug or covered bowl and refrigerate until well chilled, at least 2 hours. Stir immediately before serving. Serve with the garnishes in small bowls for the diners to help themselves from. Serves 6 to 8.