The best gazpacho I ever ate was in a Spanish restaurant on Atlantic Avenue in Brooklyn, La Mancha; which is evidently now closed. 🙁 They also had a marvelous garlic soup and shrimp al ajillo. (Yes, I like garlic.)
1 green bell pepper, seeded.
2 cucumbers, peeled.
1 small white onion
2 cloves chopped garlic
2/3 cup olive oil
1 cup tomato juice
8 roma tomatoes, peeled
Score the tomatoes on an end, and put them in boiling water for one minute, move to cold water, drain.
They will peel very easily.
1/2 tblsp kosher salt
pinch of cayenne pepper or 1/2 tsp hot sauce
2 sliced dried bread, broken in small chunks or some croutons
Cut tomatoes, onion, pepper and cucumbers into chunks, put in blender or food processor, add garlic and olive oil.
Blend until barely chunky.
Add tomato juice, salt, cayenne/hotsauce, blend to mix.
Some like their soup chunky. I don’t. Suit yourself.
Chill at least 1 hour, more if making larger recipe.
Fry two slices of bacon, drain and save the drippings.
Blend a stick of butter with bacon drippings and 2 Tblsp of maple syrup.
Stir in the chopped bacon.
Butter will be softened by mixing, so should be chilled again afterwards.
Goes great on a toasted onion bagel or on baked potatoes.