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Gazpacho - A cold Spanish soup for warmer weather
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This is adapted from a recipe by Lindsey, a friend of my daughter's. It was published in a cookbook called Eat Your Heart Out, from the women of Shakti Rising, an empowerment program for young women in San Diego.
Traditional Spanish Gazpacho
2 slices bread
4 large, ripe tomatoes, chopped
2 small green bell peppers, chopped
½ cucumber, chopped
½ onion, chopped
2 cloves garlic
4 T olive oil
2 tsp salt
½ tsp ground cumin
5 tsp vinegar or lemon juice
2-4 cups water
Soak bread in water until soft. Whirl tomatoes, cucumber, garlic, onion and peppers in the blender with water and bread. Add oil in slow stream and incorporate. Then add salt, cumin and vinegar. Chill and check seasoning before serving.
Suggested garnishes: Chopped tomatoes, onion, red pepper, croutons, chopped cucumber, hard-boiled egg.
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