Our gazpacho recipe started with a combination of two recipes from the San Antonio Symphony Cookbook. This chilled Spanish soup is the one we take on our weekend trips to the Frio River.

GAZPACHO

4 cups ripe tomatoes, peeled and chopped (if you have to, you can get away with using canned plum tomatoes - I like Muir Glen - but fresh tomatoes are the best)

1 1/2 cups green pepper, chopped fine

3/4 cup onion, chopped fine (green onions work well)

1 cucumber, chopped

1 can beef bouillon

Same amount tomato juice, measured in soup can

juice of one lime

2 cloves minced garlic

1/4 cup olive oil

1 cup French bread, torn into rough crumbs (no crust part)

2 tablespoons balsamic vinegar

1 tablespoon chopped fresh cilantro

salt, pepper to taste

Combine all ingredients and let stand at room temperature for one or two hours, stirring frequently. At this point, you can make a finer gazpacho by putting it in the blender or food processor - sometimes I do, sometimes I don't, depending on how finely chopped everything is. Chill overnight. Serves 6-8.