my homemade version of gazpacho with fewer distinct vegetables
The Classic Formula:
The following will serve four to six. To increase, a good rule to remember is 1 tomato more per person and a little more of everything else, proportionately. Roughly, it is to the amount of tomatoes, one third of that is the cucumber and half again of the cucumber is the onion used as well as one long green pepper per two tomatoes. The bread serves to thicken.
4 large and ripe tomatoes, peeled (about 1 kilo)
2 long green peppers (or 1 bell pepper)
2 small cucumbers (hand length)
1/2 medium onion
2 cloves of garlic
+ - 100 gr. of bread crumbs made without the crust or
*4-6 slices of baguette bread cut about one finger thick
or 2 slices of sandwich style bread
seasoning:
4 -5 T. olive oil
+ - 2 t. salt
1/2 t. ground cumin
4 -5 T. vinegar (or lemon juice or blend of both)
1/4 l. or more of cold water
*If using fresh bread remove crusts and soak in water.
Remove peel from tomatoes. Cut coarsely and place in blender along with the rest of the likewise coarsely chopped vegetables. Squeeze the water from the bread and add as well (if using crumbs, add unsoaked). Process until almost a fine mass. Add the cumin, salt and vinegar and enough water to make it thin enough to pour, however, it is neither a watery soup nor a thick puree but something in between! Add the oil and blend for a second or two. It is important that the gazpacho is not so highly blended that it becomes a pink, foamy mass. You should still see small bits of vegetable. Allow to chill one hour before serving, and that is the secret to a good gazpacho. The flavours must marry a little first.