Gazpacho Andaluz
SERVES 4

1 slice country-style bread, about 1'' thick, crusts removed
2 small cucumbers, peeled, seeded, and chopped
2 lbs. very ripe tomatoes, seeded and coarsely chopped
1 clove garlic, peeled and chopped
2 tbsp. sherry vinegar
1/2 cup extra-virgin olive oil
Salt

OPTIONAL GARNISHES:
1/2 green pepper, seeded and finely diced
1/2 cucumber, peeled, seeded, and finely diced
1 cup 1/2'' croutons
1/2 small white onion, peeled and finely diced
1 small tomato, seeded and finely diced

Soak bread for 1/2 hour in a small bowl in water to cover. Squeeze out moisture with your hands. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.