Fresh Tomato, Cucumber Herb Gazpacho

Yield:  4-6 servings as an appetizer
Active time: 25 minutes
Start to finish: 2 hours, 25 minutes (includes chilling time)

For the soup:
1 slice country-style bread, about 1-inch thick, crusts removed
1 seedless cucumber, peeled, seeded and rough chopped
1 pound very ripe tomatoes, seeded and coarsely chopped
1 clove garlic, peeled and rough chopped
2 tablespoons dill fronds
1-2 tablespoons sherry vinegar
¼ cup extra virgin olive oil
¼ cup water
Salt and pepper to taste

For the garnishes:
½ cucumber, peeled, seeded and cut into small dice
2 tablespoons mint, rough chopped
Extra virgin olive oil to taste
Salt and pepper to taste

1. Soak the bread in water to soften, about 10 minutes. Squeeze out the moisture with your hands and place in a blender along with the cucumbers, tomatoes, garlic, dill, vinegar, olive oil and ¼ cup water. Puree until smooth.
2. Allow the gazpacho to chill for about 2 hours refrigerated. Season with salt and pepper. Serve in bowls topped with the garnishes.
3. To prepare the garnish, mix together the cucumber, mint and olive oil. Season with salt and pepper to taste and serve on top of the gazpacho.

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