Gazpacho Andalucia

INGREDIENTS

• 3 large tomatoes – rough chopped – seeds out
• 3 cloves of garlic
• 2 jalapeño pepper (deseeded)
• 1 onion – rough chopped
• 1 red bell pepper – rough chopped
• 2 cucumbers – rough chopped – deseeded
• 1 day old rustic loaf of bread ( not sponge bread )
• 1/2 tsp cumin
• 1 tsp Worchestershire

STEP BY STEP

1. Saute garlic in hot skillet with EVOO
2. Add a bit more EVOO then add the onion
3. Add the bell pepper
4. Remove everything in the pan, and add a bit more EVOO then small torn pieces of the bread
5. Toast the bread
6. Toss all together in a large bowl
7. Add 1/2 C sherry vinegar
8. Soak 8-16 hours, or at least overnight
9. Put into blender.  Thin with broth if necessary to blend properly
10. Add more of your bread if you need to thicken it.
11. Finish with a handful of cilantro and rough chop