Gazpacho Andaluz

     This speciality of Andalusia, created by peasants to use up leftovers, has Evolved into an international favorite. The ingrédients reflect Spain's culinary history. Gazpacho can be served on its own for lunch or as a first course for dinner on a hot summer's night.

Serves 6

• 3 slices stale bread, crusts removed
• 1 kg very ripe tomatoes, peeled and chopped
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 2 garlic cloves, finely chopped
• 160 ml white wine vinegar
• 1 large white onion, finely chopped
• 1 tablespoon parsley
• 1 tablespoon chopped mint
• Salt and pepper, to taste

1. Cover the bread with cold water and leave to soak for 10 minutes, then squeeze out as much water as possible.
2. Place the bread and the other ingrédients in the food processor and puree ; process to a smooth consistency.
3. Adjust the seasonning, transfer to a bowl, cover and chill.
4. If the soup is too thick, add sufficient cold water to create the desired consistency.
5. Spoon the soup into individual bowls and divide the garnishes between them.

Garnish

• 1 small onion, finely chopped
• 1 smal tomatoes, peeled and diced
• 1 small green pepper, finely chopped
• ¼ cup diced cucumber
• 1 hard-cooked egg, finely chopped
• 1 lemon, thinly sliced
• 6 sprigs of basil

BON APPETIT