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Heirloom Tomato Gapacho
3 or 4 medium to large tomatoes
1 clove CSA garlic
1 cucumber
1 green bell pepper
1/4 cup extra-virgin olive oil
1 cup water
Salt and pepper to taste
2 or 3 slices of day-old bread
2 tablespoons sherry or red wine vinegar
Roughly chop the tomatoes, garlic, pepper, cucumber and bread and combine them in a food processor or blender with the vinegar, olive oil and water until fairly smooth. Add salt and pepper to taste.
Refrigerate for a few hours before serving with a garnish of olive oil.
Recipe adapted from http://redhookcsa.com/2011/08/18/heirloom-tomato-gazpacho/#more-1966.
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