Gazpacho

From: Catherine Moore

From 365 Great 20 Minute Recipes, by Beverly Cox

Gazpacho

1 medium cucumber, peeled, seeded and cut into chunks
1 small onion, quartered
1 (14.5 oz) can Mexican-style stewed tomatoes
Insides of 2 French rolls, crust removed
2 T balsamic or red wine vinegar
2 T olive oil
Salt
1 cup croutons

Dice half of the cucumber and set aside for garnish.

In a food processor or blender, combine the rest of the cucumber, onion, tomatoes, bread, vinegar, oil and 1 cup cold water. Puree until smooth.

Season with salt to taste. Ladle gazpacho into bowls and serve topped with diced cucumber and croutons

I usually leave out the onion, since there is some onion in the brand of Mexican-style tomatoes I use. And I usually forget about the bread and the water, since I never actually look at the recipe when I make it. A dollop of sour cream artistically swirled on top of the soup before serving is nice, too.

The Scullery Maid, getting hungry