Yield: 4 servings
Measure | Ingredient |
---|---|
3½ ounce | stale bread, with crusts removed |
2 pounds | very ripe tomatoes, peeled |
1 \N | green bell pepper (capsicum), finely chop; pe |
2 \N | cloves garlic, peeled |
¼ cup | white wine vinegar |
⅔ cup | olive oil |
2 teaspoons | salt |
\N \N | garnish |
1 small | onion, finely chopped |
1 \N | firm, ripe tomato, peeled and finel; y chopped |
1 \N | green bell pepper (capsicum) 2 oz, finely; chopped |
2 ounces | cucumber, peeled and finely chopped |
1 \N | egg, hardcooked (hardboiled) and fi; nely chopped |
3½ ounce | stale bread, diced |
1.Soak the bread for the soup in about ⅔ 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 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000