Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Basic red gazpacho   Yield: 6 Servings   3 lb Ripe tomatoes roughly -chopped      1 Red or yellow bell pepper  -seeded stemmed and -roughly chopped. DO NOT USE -GREEN BELL PEPPER! 2 Pickling (Kirby) cucumbers -peeled and roughly chopped 4 Slices good stale white -bread crusts removed 6 c Cold water 1 lg Or 2 sm cloves garlic -peeled 1/4 c Sherry or good wine vinegar -or to taste 1/2 c Olive oil Salt and freshly ground -black pepper to taste Garlic croutons if desired -for garnish Mince a bit of the tomato pepper and cucumber for garnish and set aside. Soak bread in a cup of the water for 5 minutes then squeeze out excess water. Place bread in a blender or food processor with the remaining tomato pepper cucumber and water garlic and vinegar; process until smooth then add olive oil slowly with machine running. Season to taste with salt and pepper and refrigerate until ready to serve. Before serving check seasoning again and garnish with reserved tomato pepper cucumber and garlic croutons.