Recipe: Gazpacho it ain't!

Memorable it may have been but it wasn't Gazpacho. There are many variants on this classic Spanish dish of tomatoes, peppers and cucumbers but avocado is unlikely and cream cheese would be totally alien. Try this one from Jillian Miller and work some variations (maybe the cream cheese for the bread for instance)

GAZPACHO

A wonderful cold soup on a hot summers day

1 medium cucumber, peeled and coarsely chopped
6 large tomatoes, cut into wedges
1 large onion, cut into wedges
1 medium green bell pepper, seeded and cut into 1-inch pieces
2 cloves garlic
1 cup bread cubes with crust (about 2 slices bread)
2 cups water
3 tablespoons pure olive oil
3 teaspoon salt
1 teaspoon paprika
Pinch cumin
3 tablespoon red wine vinegar

In a blender or food processor fitted with the metal blade, combine cucumbers, tomatoes, onions, green pepper and garlic; this may have to be done in batches. Puree or process until liquid. Force mixture through a fine strainer; discard any pulp or seeds.
Rinse out food processor workbowl or blender container and place about 1 cup puree back into it with remaining ingredients. Process or puree until well blended. Combine with remaining vegetable puree in a covered, non-reactive container. (For a thicker soup, add more bread cubes. Refrigerate 2 hours and serve chilled. Yields: 8 1-cup servings