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Andalusian Gazpacho

Andalusian Gazpacho 3 1/2 ounces of stale bread, with crusts removed 2 pounds of  very ripe tomatoes, peeled 1 green bell pepper (capsicum), finely chop 2 cloves garlic, peeled 1/4 cup of white wine vinegar 2/3 cup of olive oil 2 teaspoons of  salt garnish 1 small onion, finely chopped 1 firm, ripe tomato, peeled and finely chopped 1 green bell pepper (capsicum) 2 ounces finely chopped 2 ounces of  cucumber, peeled and finely chopped 1 egg, hard cooked (hardboiled) and finely chopped 3 1/2 ounces of stale bread, diced 1.Soak the bread for the soup in about 2/3 cup of water. Squeeze out the excess liquid. 2.If working by hand, crush the bread and all the other ingredients in a large mortar, then drizzle in the oil slowly, mixing to a smooth consistency. If using a food processor put all the ingredients in the bowl and blend to a fine puree. You may need to do this in 2 or more batches. Check the seasoning. 3.Pour into a bowl, cover and chill for at least 1 hour. 4.Put the garnish ingredients in individual bowls and serve with the gazpacho. 5.Cold water can be added to thin the soup just before serving if desired. Yield: 4 servings Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000