Gazpacho

Serves 4

2 lbs ripe tomatoes (about 10 plum tomatoes)
1/2 lb cucumber (about 1 cuke)
3 oz green pepper (about 1/2 pepper)
1 clove garlic
2 TBS sherry vinegar
1/2 c water
3/4 c Spanish olive oil
2 tsp salt

Place into blender:
Quartered  tomatoes (discard the core and top of tomatoes)
Peeled and cut cucumber & green pepper chunks
Add the garlic, vinegar, water and blend to a thick liquid.

Add the olive oil and salt and reblend.
Pour the soup through a strainer into a pitcher and refrigerate for at least 30 minutes.

While it's cooling, prepare the crouton and other garnishes.
In 1 TBS of olive oil, fry a piece of crusty bread on both sides until crisp. Cut into small bits.
Finely dice peeled cucumber and green pepper as well as bits of tomato from the tops.

Place some of each garnish into a bowl and pour the chilled gazpacho over. drizzle with more olive oil.

This recipe comes from my favorite restaurant in DC, Jaleo's.  It belongs to the Andalucian wife of Chef Jose Andres.