CLASSIC GAZPACHO
Fresh herbs contribute much of the inimitable flavor for which this popular chilled Spanish soup is known. This recipe calls for cilantro, but flat-leaf parsley or basil is an equally fine complement to the tomatoes, cucumbers, and sweet peppers. While each herb brings its own distinctive flavor, the burst of freshness they deliver would be identical.

Gazpacho 1-1/2 cucumbers, peeled
3 large, firm ripe tomatoes, peeled
1 red bell or other red sweet pepper, seeded
2 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed and minced
1-1/2 tablespoons coarsely chopped fresh cilantro
1/2 teaspoon salt
1 teaspoon freshly ground black pepper

FOR THE CONDIMENTS:
1 cup croutons
1/2 cucumber, peeled, seeded, and chopped
1 tomato, peeled and chopped
1/2 cup chopped pitted oil-cured black olives
1/3 cup chopped fresh cilantro

Coarsely chop the cucumbers, tomatoes, and red pepper. Place in a blender or food processor with the lemon juice and olive oil. Process until just blended and still slightly chunky. The mixture should not be a smooth puree. Pour into a nonreactive bowl and stir in the garlic, cilantro, salt, and pepper. Cover and refrigerate for at least 1 hour or for up to 6 hours.

To serve, divide the croutons among 4 bowls. Put the remaining condiments in separate bowls on the table. Pour the gazpacho over the croutons, dividing evenly, and serve at once. Let diners add the remaining condiments as desired.

SERVES 4

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