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Red Bell Pepper Gazpacho

"Of soup and love, the first is best."
~ Spanish Proverb

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Red Bell Pepper
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Red Bell Pepper Gazpacho
Bon Appetit June 1988

3 large red bell peppers
2/3 cup fresh white bread crumbs
1/2 cup very cold water
1 cup coarsely chopped red onion
1 garlic clove, thinly sliced
2 1/4 cups tomato juice
1/4 cup olive oil
2 tablespoons (or more) red wine vinegar
pinch of cayenne pepper
salt and freshly ground pepper
1 large cucumber, peeled, halved lengthwise, seeded and diced
1 small onion, minced
1 green bell pepper, seeded and finely chopped
1 large tomato, seeded and diced
Croutons

Char red bell peppers over gas flame or in broiler until blackened on all
sides. Place in paper bag and let stand 10 minutes to steam. Peel and
seed. Rinse if necessary; pat dry.
Mix bread crumbs with 1/2 cup very cold water in small bowl. Cover red onion with cold water in another bowl. Let stand 15 minutes. Drain bread
and onion; combine in processor. Coarsely chop peppers, reserving any juices. Add peppers and juices to processor. Add garlic and blend until
almost smooth. With machine running, gradually blend in tomato juice,
then oil, in thin steady stream. Mix in 2 tablespoons vinegar and pinch of
cayenne. Season with salt and pepper. Transfer to bowl. Refrigerate until
cold. (Can be prepared 1 day ahead.)
Taste soup, adding more vinegar, cayenne, salt and pepper if spicier flavor
is desired. Serve, passing bowls of cucumber, onion, chopped green
pepper, tomato and croutons separately. Serves 4.

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