Summer Gazpacho Soup – Steven Jay Katz, M.D., M.P.H.

Ingredients

• 2 one-inch slices of good white bread, crusts removed
• 1 large clove of garlic
• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar (I use a little less)
• 1 small onion, chopped
• 1 red or green bell pepper, stemmed, seeded and chopped
• ½ cucumber, peeled, seeded and chopped
• 3 pounds (about 9 medium-size) ripe tomatoes, cored and chopped.
• You may want to peel and seed them for a smoother soup, but the peel adds a lot of flavor. (I leave the peel on)
• Salt and freshly ground pepper
• ½ cucumber, peeled, seeded and diced
• ½ large red pepper, peeled, seeded and diced
• 2 firm, ripe tomatoes, cored and diced
• 2 Tablespoons olive oil
• 2 one-inch slices of white bread, crusts removed, cut into ½ inch cubes