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Martha Rose Shulmans Gazpacho

2 thick slices stale French bread, crusts removed (about 1 ounce)
1 pound ripe tomatoes, cored and peeled
2 garlic cloves (more to taste), halved, green shoots removed
1 slice red or white onion, coarsely chopped and rinsed with cold water
2 tablespoons extra virgin olive oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
1/2 to 1 cup ice water, depending on how thick you want your soup to be
Salt and freshly ground pepper
Garnishes (optional)
1/2 cup finely chopped cucumber (more to taste)
1/2 cup finely chopped green pepper
1/2 cup small croutons (a good destination for the rest of your stale bread)
1 hardboiled egg, finely chopped


Place the bread in a bowl and sprinkle with enough water to soften it. Let sit 5 minutes, until soft enough to squeeze, and squeeze out the water. Combine the bread, tomatoes, garlic, onion. olive oil, vinegar, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours. Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve the soup in glasses or bowls and pass the tray of garnishes.

Source: cooking.nytimes.com