The wife and I went Saturday,then I went to the farm the next weekend to pick up some peppers and rare tomatoes I dont have,like Black Peach tomato,.Its a great festival and I recommend it to those who live nearby.I live about an hour away. Barry

Just sent you an email! :)

Thank you for posting ajijoe

Teresa, gazpacho normally uses bread in the mixture so I wouldn't want to keep that more than 2 or 3 days in the fridge. And yes there are usually more than just a little of chopped bits to put on top. Here's the recipe I use: (Spanish Cold Summer Soup) - Serves 6 2 thick slices bread (75 g) 2 1/2 oz 1 kilo (2 lbs) ripe tomatoes (4 large) 3 cloves garlic 2 teasp salt 1/4 teasp ground cumin 5 TBS (70 ml) olive oil 5 TBS (70 ml) wine vinegar 2 cups (1/2 liter) water approx. 1 green bell pepper (I added red as well) 1 cucumber 1 onion 1 small tomato 2 sliced toasted bread, cubed into small croutons 1 hard-cooked egg, chopped into small pieces 1. Remove crust from first two bread slices and soak in water (not from the 2 cups water) to cover for 15 minutes. Squeeze out the excess water from the bread and put it in the blender with the tomatoes, garlic, salt and cumin. Process until puréed (process in two or more batches if necessary). 3. With the motor running, add the oil in a slow stream. then add the vinegar. The mixture will thicken and change colour as the oil emulsifies. Add a little of the water and sieve the mixture. 4. Transfer to a tureen and stir in the water. Chill until serving time. 5. Chop the green (& red) pepper, cucumber, onion and tomato. Either add them to the chilled gazpacho or to accompany it and let everyone help themself. Source: 'The Best of Spanish Cooking' Janet Mendel SharonCb