WILLIAM CONRAD'S GAZPACHO

William Conrad's Gazpacho image

Provided by Martha Price @karenella1

Number Of Ingredients 14

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2 clove(s) garlic, chopped
2 teaspoon(s) salt
1/4 teaspoon(s) ground cumin
4 and 1/2 tablespoon(s) olive oil (divided)
2 cup(s) canned tomato puree, or 8 large sun-ripened tomatoes, peeled, seeded, and diced
2 - scallions, peeled, sliced
1 tablespoon(s) vinegar
1 cup(s) bread cubes
- chilled club soda, optional
1/2 large cucumber, peeled, coarsely chopped
1 - dozen small radishes, thinly sliced
1 - sweet red or green pepper, coarsely chopped
OTHER GARNISH SUGGESTIONS
- chopped avocado; sliced green onion; chopped hearts of palm; chopped tomatoes; chopped red onions; etc.

Steps:

Mix garlic with salt and cumin. Beat in 4 tablespoons of olive oil, then combine with tomato puree and vinegar. Whirl in blender until smooth. Cover and chill thoroughly, 3 to 4 hours.
Prepare croutons by frying bread cubes in remaining 1/2 tablespoon of olive oil until golden brown and crisp. Drain croutons on absorbent paper.
Pour chilled tomato mixture into 6 soup dishes. Add 1 to 2 tablespoons club soda to each bowl, if desired, and mix. Add croutons to gazpacho and serve chopped vegetables in separate bowls to be added as desired.