Fresh Tomato Gazpacho

Name: Fresh Tomato Gazpacho
Yield: 6 Servings
Ingredients: 2 pounds large tomatoes, halved; 1/2 pound country-style bread, crust removed, cut into 1/2-inch pieces (about 4 cups); 1 red bell pepper, seeded, diced; 1 cup chopped peeled English hothouse cucumber; 1 cup chopped red onion; 1/4 cup Sherry wine vinegar; 1/4 cup extra-virgin olive oil; 1 garlic clove, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1 cup water

By Janet FletcherPhotographer Pascal Andre

July 31, 2001

Recipe notes