Summer Gazpacho

from New French Café in Minneapolis

Serves 5-6

1/4 loaf French bread baguette, crust removed, sliced into cubes
1/4 cup olive oil
2 egg yolks
1-2 tablespoons red wine vinegar, to taste
3-4 garlic cloves

Combine the bread, olive oil, egg yolks, vinegar and garlic in a food processor; blend and reserve.

1 large green pepper, seeded, stems removed
1 cucumber, peeled and seeded
4 tomatoes, seeded and chopped
1 roasted red bell pepper
2 cups ice
salt to taste
cayenne to taste
extra virgin olive oil
tiny croutons (optional)
minced sweet peppers (optional)

To roast red bell pepper on a gas stove, place it directly on an open flame stove top burner on medium heat, turning often with tongs until the outer layer blackens and the pepper is tender. Place in a bag and let steam for 10 minutes. Rub off skin, remove stem and seeds. Otherwise, place under a broiler and repeat above steps. Combine the green pepper, cucumber, tomatoes, roasted red pepper, ice, salt and cayenne in a food processor and blend well. Be sure the ice cubes are chopped fine. Combine the bread mixture with the pepper ingredients mixing well. Chill thoroughly.
Serve in chilled bowls with a drizzle of good extra virgin olive oil. Garnish with tiny croutons and minced sweet peppers. I could live on this all summer!