Name: Gazpacho de Madrid
Ingredients: 4 cup crumbled French bread; 1 medium green bell pepper, (crusts trimmed) seeded and chopped; 5 medium tomatoes, peeled,; 1 small clove garlic, minced, seeded and coarsley chopped; 4 cup cold water; 2 medium cucumbers, peeled,; 1/4 cup red wine vinegar, seeded and chopped; 4 tsp salt; 1 large onion, chopped; 1/4 cup olive oil; 1 Tbsp tomato paste; 1 cup dried French bread cubes; 1/2 cup peeled and finely (crusts trimmed); chopped cucumber; 1/2 cup finely chopped onion; 1/2 cup seeded and finely; chopped green bell pepper

Gazpacho de Madrid

Ingredients

4 cups crumbled French bread
1 medium green bell pepper, (crusts trimmed) seeded and chopped
5 medium tomatoes, peeled,
1 small clove garlic, minced, seeded and coarsley chopped
4 cups cold water
2 medium cucumbers, peeled,
1/4 cup red wine vinegar, seeded and chopped
4 tsps salt
1 large onion, chopped
1/4 cup olive oil
1 Tbsp tomato paste
1 cup dried French bread cubes
1/2 cup peeled and finely (crusts trimmed)
chopped cucumber
1/2 cup finely chopped onion
1/2 cup seeded and finely
chopped green bell pepper

Instructions

Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic in a large bowl. Stir in water, vinegar and salt. Puree in 2 batches in blender on high speed 1 minute. Transfer to another bowl. Whisk in olive oil and tomato paste.Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight. Ladle soup into bowls. Garnish with bread cubes, onion, cucumber and bell pepper and serve. Makes 4 to 6 servings.