Ingredients

• 3 cloves of garlic, chopped
• 2 slices (3/4-inch thick) of crusty French or Italian bread (heavy, flavorful, stale is fine)
• 1/2 cup bottled drinking water (not tap water)
• 1/4 cup extra virgin olive oil (preferably from Campobasso, Italy)
• 2 pounds ripe, flavorful tomatoes (homegrown are best)
• 1 cucumber, peeled
• 1/2 yellow onion
• 1 green bell pepper, cored, seeded
• 4 tbsp sherry vinegar (preferably from Jerez de la Frontera, Spain)
• 1 tsp salt
• 1/4 tsp ground black pepper

Preparation

1. In shallow baking dish or casserole, marinate garlic, 2 slices of bread, water, and olive oil for several hours.
2. Put marinated ingredients into blender or food processor.
3. Add tomatoes, cucumber, onion, bell pepper, vinegar, salt, and black pepper.
4. Puree until smooth.
5. Chill immediately.
6. Stir briefly before serving.
7. Serve in chilled bowls with buttered slices of the French or Italian bread and a chilled white wine or rose.

Notes

You can substitute one clove of baked or sauteed elephant garlic for the 3 cloves of garlic.

You can add more sherry vinegar to taste.

You can add a few organic roasted piquillo peppers from Lodosa, Spain.

Gazpacho lovers can never get enough of this, so don't hesitate to triple the recipe!

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