Gazpacho

Here’s what to do with that last bit of baguette, too hard to eat, and the last of this summer’s tomato crop. Gazpacho originated in Andalusia long before the tomato arrived in Europe, and originally the soup was made simply with stale bread, water, vinegar, garlic and olive oil. Bread adds a wonderful texture. Keep a pitcher in the refrigerator for refreshing snacks and quick, healthy lunches. 2 thick slices stale French bread, crusts removed (about 1 ounce) 1 pound ripe tomatoes, cored and peeled 2 garlic cloves (more to taste), halved, green shoots removed 1 slice red or white onion, coarsely chopped and rinsed with cold water 2 tablespoons extra virgin olive oil 1 to 2 tablespoons sherry vinegar  (to taste) 1/2 to 1 cup ice water, depending on how thick you want your soup to be Salt and freshly ground pepper Garnishes (optional) 1/2 cup finely chopped cucumber (more to taste) 1/2 cup finely chopped green pepper 1/2 cup small croutons (a good destination for the rest of your stale bread) 1 hardboiled egg, finely chopped 1. Place the bread in a bowl and sprinkle with enough water to soften it. Let sit five minutes, until soft enough to squeeze out the water. 2. Combine the bread, tomatoes, garlic, onion, olive oil, vinegar and salt in a blender. Blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours. 3. Meanwhile, prepare the garnishes, if necessary. Place them in small bowls on a platter. Serve the soup in glasses or bowls, and pass the tray of garnishes. Yield: Serves four Advance preparation: This gazpacho will keep for a day or two in the refrigerator.