Gazpacho

2 pounds of vine-ripened tomatoes, peeled, seeded, and coarsely chopped, with their juices
1 medium golden bell pepper, top third cut off and reserved, remainder coarsely chopped
1 medium red bell pepper, coarsely chopped
1 bunch of thinly sliced scallions, white and green parts separated
1 slice of stale Italian bread, crust removed, soaked in water and squeezed dry
2 tablespoons of sherry vinegar
2 large cloves of garlic, finely chopped
Salt and freshly ground black pepper to taste
3 tablespoons of extra-virgin olive oil
Sugar to taste (if necessary)
Optional garnishes: diced, peeled cucumber; diced, green bell pepper; toasted chopped hazelnuts; extra-virgin olive oil

In a food processor fitted with a metal blade, place the tomatoes and their juices, the chopped golden and red bell peppers, the white parts of the scallions, the bread, the vinegar, the garlic, the salt, and the pepper.

Process until it is smooth and foamy.

With the food processor motor running, add the 3 tablespoons of olive oil in a slow, steady stream.

Transfer the soap to a large bowl and refrigerate for at least 2 hours.

While the soup is chilling, cut the reserved yellow pepper top into 4 equal rings.

Once the soup is chilled, stir it well. Adjust the seasoning and add the sugar to taste if required.

Divide the soup equally among 4 chilled soup bowls. Float a pepper ring in the middle of each and garnish with the green parts of the scallions.

Have the optional garnishes at the table so the dinners may help themselves, if desired.

Gazpacho was first created in Andalusia. Many cooks there would be rather unhappy to have Tabasco sauce (or even worse, Worcestershire sauce) added to their soup.