ANDALUSIAN GAZPACHO

I made this gazpacho for Mother's Day. It's the perfect Spring/Summer treat. Tomatoes are just starting to show up at the Farmers market and this soup really showcases what Summer is all about.

I  garnished it with chopped Spanish olives and chopped capers and served it in martini glasses.



Ron took a few pictures of the preparation.





ANDALUSIAN GAZPACHO

4 red, ripe tomatoes, peeled & seeded -- (4 to 5)
1 cup soft French bread crumbs
1/2 medium onion -- chopped
2 celery ribs -- chopped
1 red bell pepper -- chopped
1/2 English cucumber, peeled & seeded*
1 clove garlic -- chopped
2 T. extra virgin Spanish olive oil -- (2 to 4)
sea salt -- to taste
freshly ground black pepper -- to taste
1/4 cup sherry vinegar
Chopped Spanish olives & capers -- garnish
Put all ingredients in the blender except the olives and capers. Blend for at least 30 seconds or until well processed. If it seems too thick, add a little cold water to thin it or put 2 - 3 ice cubes in. Chill in refrigerator until ready to serve.
Serve in a martini or margarita glass with chopped olives and capers or in chilled soup bowls (clear glass bowls show off the color).
Serves 6

*NOTE: English cucumbers are usually wrapped in plastic. They have a milder flavor that regular ones.