Red Spanish Gazpacho
|Cucumbers||2 Medium, peeled and chopped|
|Coarsely chopped||4 Large, peeled and coarsely chopped (Saving All Juice)|
|Garlic||1 Clove (5 gm)|
|Canned pimientos||4 Ounce (1 Can)|
|Cold water||3 Cup (48 tbs)|
|Red wine vinegar||3 Tablespoon|
|Dry bread crumbs/1 1/2 cups croutons||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Sweet onion||1 Medium, chopped|
|Cucumber||1 Medium, unpeeled and diced|
|Tomatoes||3 Large, peeled and chopped (Saving Juice)|
|Ice cubes||1⁄4 Cup (4 tbs)|
Combine in a blender the coarsely chopped sweet onion, the peeled cucumbers, the 4 tomatoes, garlic, and pimientos; whirl until fairly smooth, or grind vegetables through the fine blade of a food chopper.
Blend vegetables with cold water, vinegar, and salt.
You can thicken this soup with bread crumbs.
If you prefer the croutons, heat the 1/4 cup olive oil in the frying pan; add the croutons and stir until toasted.
Reserve for adding to the soup when serving.
In this case, add the 2 tablespoons olive oil to the soup.
Chill soup thoroughly.