Gazpacho

This cold soup can be modified to include any of your favorite raw vegetables.

• 1 piece of day-old French bread, about 2–3" thick, with crust removed
• 2 lbs. ripe tomatoes, cut into quarters, cored and de-seeded
• 0.5 English cucumber, peeled and de-seeded
• 1 Tbsp. balsamic vinegar, (q.v.)
• 1 garlic clove, minced
• 1 tsp. salt
• 1 tsp. sugar
• 0.5 cup olive oil
• 0.25 cup fresh cilantro or chives, chopped

Soak the bread in water for a few minutes, then squeeze it out.

Place the bread, tomatoes, cucumber, salt, vinegar, garlic, and sugar into a blender or suitable food processor. Chop until ingredients are well blended and somewhat smooth. While the processor or blender is running, drizzle in olive oil to thicken to your preference. You may not need all of the olive oil.

Refrigerate for at least an hour to allow the flavors to combine. Pour into serving bowls and top with cilantro or chives, and perhaps a little sour cream.

Serves maybe four as part of a meal.