Andalusian-Style Gazpacho (Gazpacho Andaluz)

TinyArtist

Andalusian-Style Gazpacho (Gazpacho Andaluz)

3 oz (75 g) French or Italian bread, crusts removed
2 lb (900 g) fresh ripe tomatoes, peeled if desired
4 cloves garlic, peeled
1/2 small onion, peeled
Salt and freshly ground pepper to taste
1/4 tsp (1 ml) ground cumin
6 Tbs (90 ml) extra-virgin olive oil
4 Tbs (60 ml) red wine vinegar
About 1 cup (250 ml) water

For garnish (all garnishes are optional):
Green bell pepper, seeded and finely chopped
Cucumber, peeled and finely chopped
Onion, peeled and finely chopped
Toasted croutons
Hard-boiled eggs, peeled and finely chopped
Green apples, finely chopped
Ripe melon, finely chopped
Whole seedless grapes
Cooked ham, finely chopped
Raisins
Olives, finely chopped
Fresh mint leaves, finely chopped
Dried figs, finely chopped

Soak the bread in enough water to cover for 15 minutes. Squeeze out the excess water and place the bread in the bowl of an electric food processor or blender. Add the tomatoes, garlic, onion, salt, pepper, and cumin and process until pureed. While the processor is running add the olive oil in a thin stream, followed by the vinegar. Add water to adjust the consistency - it should be thick but still very liquid. Chill in the refrigerator for at least 1 hour before serving. Serve in soup bowls or tall glasses with the optional garnishes of your choice. Serves 6 to 8.