Gazpacho

[Black Syren]

Gazpacho

Shields Tavern

Colonial Williamsburg, Williamsburg, Virginia

Serves 8

4 cucumbers, peeled, seeded and cut into l-inch slices

½ large Spanish or Bermuda onion, peeled and diced

½ stalk celery, sliced

½ green pepper. seeds and ribs removed, and cut into strips

1 large ripe tomato, peeled and seeded

1 garlic clove, peeled and minced

1¼ cups broken pieces of white bread

2 tablespoons extra virgin olive oil

1 cup water

2 tablespoons red wine vinegar

½ teaspoon salt, or to taste

2 cups tomato or Vå8 juice

Freshly ground black pepper to taste

1. Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die of a meat grinder, or chop finely (but do not puree) in a food processor fitted with the steel blade, using on and off pulsing action.

2. Combine with the remaining ingredients, season to taste and stir well. Serve very chilled.

Note: The soup can be made up to a day in advance and refrigerated, tightly covered.