Gazpacho

4 medium ripe tomatoes, peeled
1/4- 1/2 green pepper
1 clove garlic, peeled
1 1/2 Tbsp vinegar
2 Tbsp oil
1 1/2 tsp salt
3-4 slices French bread (stale OK), soaked in water until saturated
1/2 cucumber

Puree all ingredients in a blender or food processor. Chill in refrigerator. Before serving, thin to soup consistency by adding ice water. Serve cold, garnished with chopped tomato, pepper, cucumber, onions, and/or croutons.

Serves 4.

NOTES
From Kim.
We use this recipe as a starting point, varying amounts, adding seasonings.
Very adaptable and forgiving.