gazpacho     serves 6 to 8 2 medium-sized cucumbers, peeled and coarsely chopped 5 medium-sized tomatoes, peeled and coarsely chopped 1 large onion, coarsely chopped 1 medium-sized green pepper, deribbed, seeded and coarsely chopped 2 teaspoons finely chopped garlic 4 cups coarsely crumbled French or Italian bread, trimmed of crusts 4 cups cold water ¼ cup red wine vinegar 4 teaspoons salt 4 tablespoons olive oil 1 tablespoon tomato paste 1. In a deep bowl, combine the coarsely chopped cucumbers, tomatoes, onion and green pepper, garlic and crumbled bread, and mix together thoroughly. Then stir in the water, vinegar and salt. Ladle the mixture, about 2 cups at a time, into the jar of a blender and blend at high speed for 1 minute, or until reduced to a smooth puree. Pour the puree into a bowl and with a whisk beat in the olive oil and tomato paste. 2. Cover the bowl tightly with foil or plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled. Just before serving, whisk or stir the soup lightly to recombine it. Then ladle it into a large chilled tureen or individual soup plates. garnish 1 cup ¼ inch croûtons ½ cup peeled and finely chopped cucumbers ½ cup finely chopped onions ½ cup finely chopped green peppers Accompany the gazpacho with the croûtons and the vegetable garnishes presented in separate serving bowls to be added to the soup at the discretion of each diner. back