Gaspacho Andalouse Reid's Hotel

From Reid's Hotel in Funchal, Madeira, this gaspacho (the Portuguese spelling) is a Spanish classic with a Portuguese accent.

Gaspacho Andalouse Reid's Hotel
4 onions, chopped
2 garlic cloves, minced
½ cup olive oil
2 lbs tomatoes, chopped
3 cucumbers, peeled and chopped
3 green bell peppers, chopped
½ cup dry red wine
⅓ cup red-wine vinegar
5 pitted olives, chopped
¼ cup drained capers, chopped
⅔ cup chopped dill gherkins
1¼ tsp salt
croutons as an accompaniment

1. In a kettle cook the onions and the garlic in the oil over moderate heat, stirring, for 5 minutes. Stir in the tomatoes, the cucumbers, the green peppers, 2 cups water, the wine, and the vinegar, bring the liquid to a boil, and simmer the mixture for 30 minutes.
2. Purée the mixture through a food mill into a bowl, stir in the olives, the capers, the gherkins, and the salt, and chill the soup, covered loosely, for at least 3 hours or overnight.
3. Stir the soup to recombine it, ladle it into chilled bowls, and sprinkle it with the croutons. Makes about 10 cups, serving 8.