Gazpacho

From The Vegetarian Cookbook

Wonderful spanish soup, served cold but for the sizzling croutons, and with a spicy bite. Sometimes made with chunks of vegetables, this recipe is the more familiar "smooth" soup, with mediterranean vegetables as garnish.

Some recipes call for chilli or Tabasco sauce. I say use both!

• 400 ml tomato juice
• 3 slices of regular white bread, cut into chunks
• 600 ml water
• 1 tsp white wine vinegar
• a small green pepper, chopped coarsely
• about 1/2 of a cucumber, peeled and diced
• 1/2 red onion, chopped
• 2 cloves garlic
• 2 tbsp olive oil
• 1/2 tsp sugar
• 1/4 tsp chilli powder (to taste)
• 1/4 tsp Tabasco (to taste)
• a little celery salt
• handful of ice cubes
• 2 tomatoes, diced

To a food processer, add the tomato juice, about half the bread, water, ice, vinegar, about half the pepper, half the cucumber, half the onion, garlic, oil, sugar, and salt. Blend until smooth. Add the chilli and tabasco a little at a time, adjust to taste. Chill for at least an hour.

Fry the remaining chunks of bread in a little olive oil. Serve the soup in chilled bowls, with the hot croutons and remaining diced vegetables as garnish.