Gazpacho recipe, from Real People Eat Local

I found this recipe on the Real People Eat Local website, put up by a local who decided to eat exclusively loca, even grinding her own wheat, for a whole month. Here is the site: http://www.realpeopleeatlocal.com/


Robin's Gazpacho*


· Soak half of a “ficelle” from Bread Line in water and squeeze dry.

· Place the bread and 2 pounds of ripe, flavorful tomatoes, 3-4 frying peppers (for example, yellow Hungarian peppers), 1 cucumber, 6 cloves of garlic and a reddish-purple torpedo onion in a food processor.

· Add 1 cup olive oil, salt and 5 tablespoons white wine vinegar and two tablespoons sherry vinegar.

· Whirl until mixture is silky smooth.

· Pour soup through a strainer and press with the back of a wooden spoon to extract all the liquid you can from the solids you are casting away.

· Stir in 2 cups of cold water and a bit more vinegar and salt.

· Taste and add more if it needs it.

· Chill thoroughly in the fridge.

· Garnish with finely chopped tomato, pepper and/or cucumber. Or not. Some people like to add fried bread cubes. Others like a bit of cumin. And there are those who llike diced hard-boiled eggs or finely chopped onion on top as well – but use those long red salad onions if you do.