Gazpacho

3 slices bread (crusts removed and discarded )
1 1/4 cups cold water (divided)
3 medium tomatoes (ripe
skinned
seeded
and roughly chopped
about 3 3/4 cup or 2 pounds)
1 small cucumber (peeled
seeded
and roughly chopped
about 1 1/2 cup)
1 green pepper (seeded and roughly chopped
about 1 cup)
2 teaspoons minced garlic (or 4 cloves fresh garlic
finely chopped)
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon low-sodium adobo seasoning
1 small tomato (seeded and finely chopped
about 1 cup)
1/2 small red onion (finely chopped
about 1/2 cup)
1/2 green bell pepper (seeded and finely chopped
about 1/2 cup)
1 hard-cooked egg (finely chopped)

Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water.
Soak until bread is saturated, about 15 minutes.
Squeeze water from bread, discarding soaking water.
In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic, and 1/4 cup of water.
Blend until well combined, about 1 minute.
With motor running, add oil in steady stream until well blended.
Stir in vinegar, season with low-sodium adobo.
Strain puréed soup through small-hole strainer, into soup terrine, pressing firmly to pass all liquid through strainer, discard any solids.
Cover terrine; transfer to refrigerator.
Chill at least 1 hour, or up to 48 hours.
To serve, divide soup evenly among serving bowls.
Garnish with tomatoes, onions, peppers, and eggs.

The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica
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