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Gazpacho

This recipe is from Mark Peel, chef owner of Campanile restaurant in Los Angeles.
From Kay Hartman, rec.food.cooking

2 Japanese cucumbers (12 ounces), split and seeded
1 small fennel bulb (6 ounces), trimmed
1 medium red onion (6 ounces), peeled and trimmed
1 medium red bell pepper (6 ounces), cored and seeded
1 small green bell pepper (4 ounces), cored and seeded
1 large celery stalk
3 pounds ripe tomatoes, cored, seeded, and quartered
1 small jalapeno pepper, split, seeded, and diced
1/2 cup extra-virgin olive oil
1 bunch fresh basil leaves, 8 leaves reserved
1/4 cup red wine vinegar
4 large garlic cloves, peeled and crushed in 1 teaspoon olive oil
Kosher salt
Freshly cracked black pepper
1/2 cup creme fraiche (optional)

Chop the cucumbers, fennel, red onion, red bell pepper, green bell pepper, and celery into 2-inch pieces. Combine with the tomatoes, jalapeno, olive oil, basil, vinegar, garlic, 1 tablespoon kosher salt, and 1 1/2 teaspoons black pepper in a large plastic or stainless steel container. Cover the container with plastic wrap and refrigerate for between 12 and 24 hours, tossing once or twice, to ensure that all the vegetables are marinated thoroughly.

Using a grinder with a 1/4-inch die, grind the vegetables twice. The soup should have a well blended but chunky consistency. Mix the soup thoroughly in a large mixing bowl and correct the seasoning to taste with kosher salt and black pepper. If you do not have a grinder, use a food processor fitted with a steel blade and pulse the machine until the vegetables are finely chopped but not pureed and completely smooth.

Julienne the reserved basil leaves, ladle the gazpacho into chilled soup bowls, and top each portion with a little julienne of fresh basil and, optionally, 1 tablespoon of creme fraiche. Serve immediately.

Gazpacho

A simpler recipe from the New Covent Garden Soup Company's Book Of Soups
For true authenticity, serve from a large bowl with a chunk of ice floating in the soup. Proper Gazpacho has a strong flavour of garlic and red wine vinegar. Serves 6.

4 cloves garlic
50g (2oz) fresh white breadcrums
6 tbsp red wine vinegar
6 tbsp extra virgin olive oil
900g (2lb) sweet ripe tomatoes, peeled, deseeded and finely chopped
2 cucumbers, peeled, deseeded and finely chopped
225g (8oz) spring onions, thinly sliced
110g (4oz) red pepper, deseeded and finely chopped
110g (4oz) yellow pepper, deseeded and finely chopped
4 tbsp chopped fresh parsley, basil, and/or majoram
570ml (1 pint) iced water
1/2 - 1 tsp Tabasco, to taste
salt & freshly ground black pepper
3 tbsp croutons, to garnish (opt)

Puree the garlic, breadcrumbs, vinegar and oil in a liquidiser. Stir in tomatoes, cucumber, spring onions, red and yellow peppers, and fresh herbs. Add iced water and Tabasco, taste for seasonings. Puree one quarter of the soup in a liquidiser and return to remaining soup. Chill well

Grilled Tomato-Bell Pepper Gazpacho

From: http://www.bonappetit.com/recipe/grilled-tomato-bell-pepper-gazpacho
SERVES 6

3 1/4 - 3 1/2 pounds firm but ripe medium tomatoes
8-9 ounce red bell pepper
8-10 ounce red onion, unpeeled, quartered lengthwise
8 tablespoons extra-virgin olive oil, divided
3 (5 x 3 x 1/2-inch) slices country-style bread
3 garlic cloves, divided
10-11 ounce cucumber, peeled, halved, seeded, cut into small cubes, divided
3 tablespoons (or more) Sherry wine vinegar
2 teaspoons chopped fresh marjoram
3/4 teaspoon smoked paprika*
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 cup (about) cold water (optional)
3 green onions, cut into thin strips

Prepare barbecue (medium-high heat). Place first 3 ingredients on baking sheet. Brush with 3 tablespoons oil; sprinkle with salt and pepper. Brush both sides of bread with 2 tablespoons oil. Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper. Return to baking sheet. Grill bread until toasted, about 11/2 minutes per side. Cut 1 garlic clove in half; rub over toasted sides of bread. Cut bread into small cubes; reserve croutons.

Remove charred skins and cores from tomatoes. Peel, seed, and core pepper; coarsely chop. Remove charred papery peel and core from onion. Set aside half of chopped cucumber for garnish. Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms. Transfer mixture to large bowl. Repeat with remaining tomatoes, pepper, and onion. Using garlic press, squeeze in remaining 2 garlic cloves. Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne. Thin soup, if desired, with cold water by 1/4 cupfuls. Season with salt and pepper. Chill at least 2 hours.

DO AHEAD Gazpacho and croutons can be made 8 hours ahead. Cover gazpacho and chopped cucumber garnish separately and refrigerate. Cover and store croutons at room temperature.

Season gazpacho to taste with more salt and more vinegar, if desired. Ladle into bowls. Garnish with cucumber, croutons, and green onions; serve.