gazpacho envenenao by doris dana

Gazpacho Andaluz
serves 4
2 thick slices of day-old country bread, crusts removed and cut into small pieces
1 1/2 to 2 pounds ripest, sweetest most flavorful tomatoes, quartered
2 tablespoons aged sherry vinegar
1/2 cup fragrant extra-virgin olive oil
1/4 cup bottled spring water,
2 small garlic cloves, minced
Sea salt
1 firm medium-sized cucumber, peeled, seeded and diced
1 small red bell pepper, cored, seeded and diced
1 small green bell pepper, cored, seeded and diced
1/2 small red or Spanish onion, peeled and chopped

To garnish:
Save small amounts of bell peppers, onions and tomatoes.

• Experimental
• ambient
• dreams
• field-recordings
• imaginary soundtracks