White Gazpacho

For Croutons:
1 slice firm white sandwich bread, cut into 1/2-inch cubes
2 ounces olive oil

For Gazpacho:
1 slice firm white sandwich bread, soaked in cold water to cover 5 minutes
1 cup cucumber, peeled and diced
3/4 cups green bell pepper, chopped
1 each scallions, chopped
2 ounces teaspoon garlic, minced
2 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon white-wine vinegar (preferably tarragon-flavored)
2/3 teaspoon dried tarragon, crumbled
3/4 cups ice water

Make croutons: Preheat oven to 350 degrees F.

In a bowl, toss bread cubes with oil and salt to taste and spread on a small baking sheet. Bake cubes in middle of oven until golden and crisp, 8 to 10 minutes.

Make gazpacho: Drain soaked bread and squeeze out water. In a blender, blend bread with remaining ingredients until smooth. Season gazpacho with salt and pepper and transfer to a metal bowl set in a larger bowl of ice and cold water. Stir gazpacho occasionally until chilled, about 10 minutes. Serve gazpacho topped with croutons.

Chili Oil
8 cups oil
2 cups dried crushed red peppers Heat the oil and dried peppers in a heavy saucepan over low heat until the peppers stop sizzling. Do not let the oil smoke. Stir occasionally so the pepper flakes do not burn on the bottom of the pan. Remove the pan from the heat.

If you choose to add additional spices, add them after you remove the oil from the heat but while it is still warm. Allow the mixture to cool completely. Strain through several layers of cheesecloth or a coffee filter; discard the solids. Pour the clear red oil into a clean bottle and cap tightly.

Romesco Sauce (Catalan Pepper Sauce)

2 tablespoons Spanish paprika (Pimentón de la Vera)
1 tablespoon chili powder
3 each tomatoes
3 tablespoons garlic
1/2 dozen almonds, blanched and peeled
1 cup hazelnuts, skinned
2 tablespoons mint, chopped
1/2 cup bread, toasted and diced
1 tablespoon parsley
4 tablespoons extra virgin olive oil
1 tablespoon vinegar

Roast the tomatoes and garlic in a hot oven for 15 minutes. Skin the tomatoes, cut them in half, and remove the seeds. Skin the garlic cloves. Put the tomatoes in a food processor with the garlic, pimentón, almonds, hazelnuts, mint, bread, parsley, and part of the olive oil. Process until you have a smooth puree. Beat in the remaining oil, vinegar and pepper.

Serves 16