Summer Tomato Soup (Spanish Gazpacho)

Gazpacho Andaluz (serves 4-6 depending upon serving size) Ingredients: • 2-3 slices of day-old country bread, crusts removed and cut into small pieces • 2 small garlic cloves – peeled and diced • 1.5 pounds ripe, sweet tomatoes (Local or Campari’s) – Seeded and diced (or just left whole) • 1 small red bell pepper – cored, seeded and diced • 1 small green bell pepper – cored, seeded and diced • 1 cucumber – peeled, seeded and diced • 1/2 small red onion – peeled and chopped • 1/2 cup of GOOD Spanish Extra-virgin olive oil • Sea salt (preferably Matiz) and fresh ground pepper • 2 tablespoons aged Vinagre de Jerez (Sherry vinegar) – preferably Ybarra * Make the Tropezones: Dice bread, tomatoes, cucumber, bell peppers, and onions into small 1/4 inch cubes to accompany the soup when serving. Directions: 1. Place bread in large bowl. Drizzle olive oil and juice from one tomato over it. Add 1 teaspoon of sherry vinegar and mix it well with your fingers. If still too dry, poor some water over it. Set aside, for at least 10 minutes. 2. Transfer half of the bread mixture to a blender. Add half of the garlic, tomatoes, bell peppers, cucumbers, onion, Sea salt, pepper and 1/4 cup of olive oil; process until smooth. Transfer to a large bowl and set aside. Repeat with another batch of bread, vegetables and olive oil. 3. Add Sherry vinegar to the pureed soup. Taste and adjust the seasoning. Chill for at least 3 hours before serving or best overnight allowing the flavors to come together. 4. Serve in wide shallow bowls. Place the Tropezones in small bowls on the table allowing each guest to add their favorite additions into their soup. Enjoy!