Gazpacho

Parve 

Ingredients: 

1/4 lb. Crustless French or Italian Bread (about 2 1/4 Cups)

12 oz. Tomatoes, chopped (about 2 1/2 Cups) 

3.5 oz. Onions, chopped (2/3 Cup)

1-2 Cloves Garlic, minced

6 oz. Cucumber, peeled, seeded & chopped (about 1 1/4 Cups)

6 oz. Red Bell Pepper, seeded & chopped (about 1 1/2 Cups)

2 Tb. Extra Virgin Olive Oil

2 Tb. Red Wine Vinegar

2 Tb. Cooking Sherry

Salt & Pepper to taste

Instructions: 

Pour water over bread to cover.  Once the bread is soft, squeeze out the water and place bread in blender or food processor.   

Place remaining ingredients in blender or food processor and puree until very smooth.  Transfer to large bowl.  Add salt and pepper to taste.  Cover and refrigerate for at least 2 hours.

Strain chilled soup with medium mesh strainer.  Adjust seasoning to taste.  Thin with cold water if desired.  

NB: Unless you have an extra large blender, you'll need to divide the ingredients and blend in 2 or 3 batches.