GAZPACHO ANDALUZ
Steps:
- Place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth. Add the tomato pulp to the bread and garlic, and puree. Add the cumin and salt and, with the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color. Blend in the vinegar. Thin the gazpacho with water to the desired consistency. Place the blended contents in a tureen, bowl or pitcher. Allow to rest for 3 hours or overnight (or make in the morning). This gazpacho can also be served, thinned with additional water, in tall glasses for sipping, without the garnishes.
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