Gazpacho

• 3 slicessandwich bread, crusts removed and discarded
• 1 1/4 cupswater, divided
• 3 tomatoes, ripe, skinned, seeded, and roughly chopped, about 3 3/4 cup or 2 pounds
• 1 cucumber, peeled, seeded, and roughly chopped, about 1 1/2 cup
• 1 green bell pepper, seeded and roughly chopped, about 1 cup
• 2 tspgarlic, or 4 cloves fresh garlic, finely chopped
• 1/4 cupolive oil
• 1 tbspred wine vinegar
• 1/4 tspadobo seasoning
• 1 tomato, seeded and finely chopped, about 1 cup
• 1/2 red onion, finely chopped, about 1/2 cup
• 1/2 green bell pepper, seeded and finely chopped, about 1/2 cup
• 1 egg, finely chopped

quantities scale with servings

Method

1. 1

   Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water.

2. 2

   Soak until bread is saturated, about 15 minutes.

3. 3

   Squeeze water from bread, discarding soaking water.

4. 4

   In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic, and 1/4 cup of water.

5. 5

   Blend until well combined, about 1 minute.

6. 6

   With motor running, add oil in steady stream until well blended.

7. 7

   Stir in vinegar, season with low-sodium adobo.

8. 8

   Strain puréed soup through small-hole strainer, into soup terrine, pressing firmly to pass all liquid through strainer, discard any solids.

9. 9

   Cover terrine; transfer to refrigerator.

10. 10

    Chill at least 1 hour, or up to 48 hours.

11. 11

    To serve, divide soup evenly among serving bowls.

12. 12

    Garnish with tomatoes, onions, peppers, and eggs.