Gazpacho in a Pitcher - tomatoes

Method

• Place the tomatoes in a small pot of boiling water for 1 minute.
• Remove with a slotted spoon and peel.
• Cut the peeled tomatoes in quarters, and working with your fingers, remove the seeds.
• Place the peeled and seeded tomatoes in the work bowl of a food processor.
• Peel the cucumbers, and cut them in half lengthwise.
• Scoop out the cucumber seeds with a teaspoon.
• Cut the cucumbers into coarse chunks and add them to the food processor.
• Place the peppers directly on an open flame (such as the flame on your stove top) or under a broiler.
• Scorch them so that they char evenly; this will require turning them every few minutes with a pair of tongs.
• When the peppers are completely blackened (after about 10 to 12 minutes), remove them from the flame or broiler and place them in a paper bag.
• Close the bag, and let the peppers rest for 20 minutes.
• Remove them from the bag and peel off the blackened skin with your fingers.
• Remove and discard the stem and seeds.
• Some blackened peel may remain on the flesh, which is acceptable; make sure you do not wash it away with water.
• Add the flesh to the food processor.
• Soak the bread in a bowl of cold water for 1 minute, then squeeze out the water.
• Add the bread to the food processor along with the garlic, onion, olive oil, vinegar, and tomato paste.
• Process for a few minutes, until a smooth puree is achieved.
• Transfer to a blender, if desired, and blend further.
• Season with salt and pepper.
• Add pimenton, if desired.
• Refrigerate for 3 to 4 hours.
• Pour the gazpacho through a sieve.
• Check the seasoning before serving.
• Serve from a large pitcher, pouring the gazpacho into individual glasses.