Gazpacho - My Way

Ingredients

• 2 (425 g) canspeeled tomatoes
• 12 cup dry white wine
• 12 cup chicken stock or 12 cup vegetable stock
• 2 cloves garlic
• crushed
• 12 teaspoon ground cumin
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 12 cups fresh breadcrumbs
• 13 cup light olive oil
• 14 cup wine vinegar (red or white)
• 1 large salad red onion
• diced
• 2 fresh ripe tomatoes
• diced
• 1 medium cucumber
• peeled
• seeded and diced

Instructions

1. Drain the canned tomatoes, reserving the juice, and place them into a small saucepan.
2. To the saucepan add the wine and stock.
3. Place pan over medium heat, bring to simmering point and simmer for 5 minutes.
4. Remove from heat and set aside to cool slightly.
5. Place the garlic, cumin, salt, pepper and breadcrumbs into the bowl of a food processor.
6. With the motor running, add the oil through the hopper in a thin stream.
7. Next, with the motor running, add the vinegar through the hopper in a thin stream.
8. Now add the tomato mixture from the saucepan, together with the reserved tomato juice.
9. Process until tomato mixture is pureed.
10. Pour soup into a non-metal bowl and chill thoroughly (preferably overnight).
11. The morning before serving (or several hours before) add the diced tomatoes, onion and cucumber to the soup.
12. This soup must be served VERY COLD.
13. It is excellent served with garlic flavoured croutons.