Andalusian Gazpacho: The Best Andalusian Gazpacho Recipe from Cook'n

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	Andalusian Gazpacho

Serves: 8

Your guests will wonder what makes this soup so smooth and creamy, but I'll bet that none of them will guess the secret ingredient. Make sure to chill it for at least 1 hour before serving, or add an ice cube to each bowl.

   4 cloves garlic, sliced
   2 red bell peppers or yellow bell peppers, seeded, deribbed, and coarsely chopped
   1 cucumber, peeled and coarsely chopped
   1/4 red onion, coarsely chopped
   12 very ripe tomatoes, coarsely chopped
   1 baguette bread (6-inch-long), dried overnight or toasted
   3/4 cup olive oil
   4 1/2 tablespoons Spanish sherry vinegar
   1 1/2 teaspoons sea salt
   2 cups ice water
   8 avocados slices for garnish
   1/2 cup chopped fresh cilantro for garnish

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In a blender, combine the garlic, bell peppers, cucumber, onion, tomatoes, bread, olive oil, vinegar, and salt. Pulse until smooth.

Pour the soup into a large bowl. Add the water and stir. Cover and refrigerate for at least 1 hour, or up to 3 days.

Ladle the soup into 8 soup bowls. Garnish each with a slice of avocado and a sprinkle of cilantro.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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