The real thing as made in Spain!

Instructions:

Yield: 4 servings

3 1/2 oz stale bread with crusts removed
2 lb very ripe tomatoes, peeled
1 green bell pepper capsicum-finely chopped
2 cloves garlic, peeled
1/4 cup white wine vinegar
2/3 cups olive oil
2 tsp. salt

garnish:
1 small onion, finely chopped
1 firm, ripe tomato, peeled and finely chopped
1 green bell pepper capsicum 2 oz, finely chopped
2 oz cucumber, peeled and finely chopped
1 egg, hardboiled and finely chopped
3 1/2 oz bread croutons, diced

1. Soak the bread for the soup in about 2/3 cup(s) of water. Squeeze out the excess liquid.
2. If working by hand, crush the bread and all the other ingredients in a large mortar, then drizzle in the oil slowly, mixing to a small smooth consistency. If using a food processor put all the ingredients in the bowl and blend to a fine puree. You may need to do this in 2 or more batches. Check the seasoning.
3. Pour into a bowl, cover and chill for at least 1 hour.
4. Put the garnish ingredients in individual bowls and serve along side with the individual serving of gazpacho. Plain parsley is served on the soup and the garnish is added individually.
5. Cold water can be added to thin the soup just before serving if desired.