1 onion, diced
1 green bell pepper, seeded and chopped
8 ripe tomatoes, peeled and chopped (or 2 cans diced)
2 cucumbers, peeled and chopped
3 cloves garlic, peeled and mashed
1/2 teaspoon Hungarian paprika
4 tablespoons extra virgin olive oil
3 tablespoons wine vinegar
pinch of ground cayenne pepper
pinch each of basil and oregano
1 slice of bread, moistened
1 teaspoons sea salt (more or less, to taste)

This dish is best prepared using red vine ripened tomatoes. If all that is available are the unripe supermarket variety, then canned diced tomatoes are preferred. Use fresh herbs when available. A few drops of lemon juice can be added to brighten the flavor, if desired.

Soak the bread in a few teaspoons of water while preparing the gazpacho.

Chop the onion, green pepper, tomatoes, cucumber, garlic and ground cayenne, basil and oregano and paprika.

Combine in a non-metallic bowl or mortar and pestle, or use a potato masher to pound ingredients together for 5 minutes or until a paste is achieved (or a blender can be used). Add the bread, olive oil, vinegar, and 2 cups cold water.

Pour the mixture through a coarse strainer. Taste and add salt and a few drops of lemon, to your taste (the original recipe called for 2 teaspoons of salt but we prefer using less salt and more lemon).

Refrigerate for at least 1 hour before serving.

Serve cold, with small condiment bowls of chopped tomatoes, chopped green peppers, and cubed cucumbers.

Serves 6.

Submitted by: CM