Andalusian Gazpacho

Ingredients for Andalusian Gazpacho

3 Cloves Garlic

3 Slices White Bread

2 Green Peppers

3 Lb Tomatoes

6 Tbsp White Wine Vinegar

5 Tbsp Olive Oil

Salt And Freshly Ground Pepper Dash Sugar 1 Cucumber

1 Onion

1 Red Bell Pepper

1/4 Cup chopped fresh chervil

Cooking Instructions for Andalusian Gazpacho

Mash the garlic cloves. Remove the crust from the bread and cut into cubes. Chop one green pepper and peel the tomatoes. Cut 2 slices from one of the tomatoes and reserve. Process the garlic, bread, chopped pepper, tomatoes, vinegar, oil, salt and pepper to taste and sugar; if the mix seems thick, add a little cold water to make it soupy. Chill. Finely dice the cucumber, onion, red pepper and remaining green pepper, chervil and 2 reserved tomato slices. Put each into a separate serving bowl. put a couple of ice cubes in chilled soup cups and pour the soup over. Garnish with the diced vegetables.