Andalusian gazpacho
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | ounce | stale bread, with crusts removed |
| 2 | pounds | very ripe tomatoes, peeled |
| 1 | green bell pepper (capsicum), finely chop; pe | |
| 2 | cloves garlic, peeled | |
| ¼ | cup | white wine vinegar |
| ⅔ | cup | olive oil |
| 2 | teaspoons | salt |
| 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 | ounces | cucumber, peeled and finely chopped |
| 1 | egg, hardcooked (hardboiled) and fi; nely chopped | |
| 3½ | ounce | stale bread, diced |
Directions
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