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Andalusian Gazpacho vegetables, spanish 3 1/2 oz stale bread, with crusts removed 2 lb very ripe tomatoes, peeled 1 green bell pepper (capsicum), finel; y chop, pe 2 cloves garlic, peeled 1/4 cup white wine vinegar 2/3 cup olive oil 2 teaspoon salt 1 garnish 1 small onion, finely chopped 1 firm, ripe tomato, peeled and finel; y chopped 1 green bell pepper (capsicum) 2 oz,; finely, chopped 2 oz cucumber, peeled and finely chopped 1 egg, hardcooked (hardboiled) and f; i, nely chopped 3 1/2 oz stale bread, diced 1.Soak the bread for the soup in about 2/3 cup of water. Squeeze out the excess liquid. 2.If working by hand, crush the bread and all the other ingredients in a large mortar, then drizzle in the oil slowly, mixing to a smooth consistency. If using a food processor put all the ingredients in the bowl and blend to a fine puree. You may need to do this in 2 or more batches. Check the seasoning. 3.Pour into a bowl, cover and chill for at least 1 hour. 4.Put the garnish ingredients in individual bowls and serve with the gazpacho. 5.Cold water can be added to thin the soup just before serving if desired. Contributor: Esther Pérez Solsona Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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