Gazpacho

from Shields Tavern 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 V8 juice
• Freshly ground black pepper to taste

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Gazpacho continued.

Instructions:

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.