Gazpacho, Creamy Andaluz Serves 4

Roughly chop 2 pounds of tomatoes, half of cucumber, one bell pepper, and half of onion and place in large bowl. Add one and a half tsp. salt, garlic and chili; toss well until combined and set aside. Cut remaining tomatoes, cucumber and pepper into ¼” dice; place in medium bowl. Mince remaining onion and add to bowl. Toss w ½ tsp. salt and transfer to fine mesh strainer set over medium bowl drained diced vegetables to bowl and set aside. Set aside one hour. Transfer drained diced vegetables to bowl and set aside. Add bread pieces to exuded liquid and soak one minute. Add any remaining liquid to roughly chopped vegetables and toss thoroughly. Transfer one half vegetable/bread mix to blender and process 30 seconds. With blender running slowly drizzle in ¼ c olive oil and continue to blend until completely smooth, about 2 minutes. Strain soup through chinois into large bowl. Repeat with remaining mix and oil. Stir in vinegar, minced herbs, and half of diced vegetables, and season w s&p. Chill at least 2 hours. Serve w separate dishes of vegetables and croutons, passing sherry, olive oil, and sour cream.

Tomatoes 3 lb. ripe, cored
Cucumber 1, peeled, halved and seeded
Green Bell Pepper 2, halved, cored and seeded
Onion 1 small red
Garlic 2 cloves, peeled and quartered
Chili Pepper 1, stemmed and halved
Kosher salt
Red Wine Vinegar 2T
Mixed herbs Basil, parsley, chives, cilantro, finely minced
Bread 2 slices artisan white
Olive Oil ½ c extra virgin plus extra