Soups: Gazpacho Soup by Recipe Cottage

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	Gazpacho Soup

		3 pounds tomatoes, peeled and cut up (6 cups) 1 onion, cut in chunks 1/2 cup green pepper chunks 1/2 cup cucumber chunks 2 cups tomato juice 1 clove garlic, minced 1/2 teaspoon ground cumin 1 tablespoon salt Freshly ground black pepper 1/4 cup olive oil 1/4 cup white wine vinegar 1 cup peeled chopped tomatoes 1/2 cup finely chopped onion 1/2 cup finely chopped green pepper 1/2 cup finely chopped cucumber Garlic croutons Combine tomato, onion, green pepper and cucumber chunks. Puree them in a blender or food mill until smooth. Transfer the mixture to a large bowl or tureen and stir until well mixed and smooth. Add tomato juice, garlic, cumin, salt and pepper. Cover and chill. Before serving, stir in the oil and vinegar. Pass the finely chopped vegetable garishes and garlic croutons separately. Garlic croutons 6 slices white bread 1/2 cup clarified butter 2 cloves garlic, minced Toast the bread slices lightly. Remove crusts and cut the bread into one-half-inch squares. Clarify the butter by melting it in a saucepan, then separating the clear butter from the milky residue. Discard the residue. Transfer the clarified butter to a skillet and put it over medium heat. Stir in garlic. Add the cubes of bread and saute, stirring, until crisp and golden. Drain on paper towels. Gazpacho 1 large can of tomato juice about a cup of bread crumbs 1 green bell pepper 1 yellow bell pepper fresh hot peppers to taste 1 sweet onion lots and lots of garlic as much fresh coriander as can handle fresh basil one or two really ripe fresh tomatos spices to taste including cumin, paprika and thyme salt to taste sugar to taste the juice of a couple of lemons and/or limes Put all of the bread crumbs, the garlic, 1/2 of the green pepper, the hot peppers (I recommend habaneros, but only if you like it really deadly), about half of the coriander, half of the basil. 1/2 the tomatos, all the spices and the citrus juice, and enough of the tomato juice to moisten the whole thing. Puree. Pour in bowl. Add the rest of the tomato juice, coriander, basil and vegetables in a dice. Let sit in the fridge for an hour or so. Eat. Gazpacho 5-6 medium tomatoes, peeled, seeded, and diced 1/2 medium onion, diced 1 small clove garlic 1 medium cucumber, peeled and diced 1 small bell pepper, diced 1/2 cup bread crumbs 1/2 cup high quality olive oil 2 Tbs. wine vinegar S & P to taste In a blender add all of the vegetables. Blend until fairly smooth. Add the bread crumbs. If necessary add a small amount of tomato juice or cold water to maintain the consistency. While the blender is running on medium slow, slowly add the olive oil. Place the soup in a serving dish. Refrigerate at this point until serving time. Prepare dishes of diced tomatoes, cucumbers, pimiento or bell pepper, hard boiled egg, and crutons. Allow guests to garnish their soup.