Instructions: This thick puree may be made in a blender. In some regions of Spain, the cucumber, tomato, green pepper, chopped onion, and cold croutons are served in separate little dishes and added to the gazpacho according to indivual taste.

Mash garlic. add salt. moisten crumbs with vinegar. add to garlic. work to paste. add 2/3 of the tomatoes and 1/2 the cucumber. force tough sieve or food mill. Add remaining tomatoes and cumcumber and green pepper. chill.

add oil and water. mix. serve cold, garnished with croutons. serves 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.