Cuban Gazpacho

Ingredients

• 1/2 cup tomato juice
• 1/4 cup olive oil
• 2 medium onions
• 1 green pepper, seeded
• 1 red pepper, seeded
• 2 medium cucumbers, peeled and seeded
• 5 garlic cloves, peeled
• 5 large red ripe tomatoes, chopped
• 1/3 loaf Cuban bread
• 2 tablespoons vinegar
• 1 lime, juice of, only
• 1 teaspoon cumin (to taste)
• 2 teaspoons salt (to taste)
• 1/2 teaspoon pepper (to taste)

Garnishes

• red onion, diced
• green pepper, seeded and diced
• red peppers, seeded and diced
• cilantro, chopped
• green olives
• black olives
• avocado, diced

Directions

1. 1

   Cut the vegetables in chunks. If you like, you can skin the tomatoes but it isn't necessary.

2. 2

   Process all the vegetables in a blender in small batches with tomato juice and olive oil until you have a thick puree. Add tomato juice and oil with every batch to provide plenty of liquid.

3. 3

   For the last batch, soak bread in warm water, squeeze out excess water, add the bread and blend well.

4. 4

   Pour it all into a bowl or, like I do, a pitcher and add the vinegar and lime juice.

5. 5

   Season with salt, pepper, and cumin.

6. 6

   Mix well.

7. 7

   Chill in refrigerator until very cold.

8. 8

   Just before serving, garnish with all or any combination of the listed garnishes if you wish. The Italian in me likes a drizzle of extra virgin olive oil.