Roasted Pepper Gazpacho

From Spain comes this traditional cold soup, typically made with dried bread crumbs and fresh vegetables. Our version uses fresh Italian bread; roasted red peppers add depth of flavor. To eliminate the usual chilling time, make the soup with chilled ingredients.

2 slices white Itallian bread (each about 2 inches thick; about 3 oz. total)
6 large ripe pear-shaped (Roma-type) tomatoes (about 1 Ib. total), chilled
2 medium-size cucumbers (about 1 Ib. total), chilled
1 large red onion (about 8 oz.), chilled
1 medium-size green bell pepper (about 6 oz.), chilled
3 1/2 cups chilled tomato juice
1 cup cold water
1 jar (about 12 oz.) roasted red peppers, chilled, drained
1/4 cup red wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced or pressed
Salt
1/2 teaspoon black pepper
1/4 cup cilantro leaves

-------------------------------------------------------------------------------------

1. Remove crusts from bread;cut bread into 1-inch pieces. Set aside.

2. Seed and dice tomatoes. Peel, seed, and dice cucumbers. Chop onion; seed and dice bell pepper. Then, in a large bowl, toss together tomatoes, cucumbers, onion, and bell pepper.

3. In a food processor or blender, combine tomato juice, water, roasted peppers, bread, vinegar, oil, garlic, salt to taste (about 1/2 teaspoon), and black pepper. Whirl until mixture is almost smooth. Pour puree over vegetables in bowl; stir to combine.

4. Serve immediately; or cover and refrigerate for up to 3 days. Just before serving, chiffonade-cut cilantro (see page 50) and mound in a cluster in center of soup.
-------------------------------------------------------------------------------------

makes 4 servings (about 8 cups)