Yield: 8 Servings
|1 kilograms||Ripe red tomatoes|
|1||Green pepper (2 if they are very small)|
|3||Cloves garlic (up to)|
|150 grams||Yesterday's white bread (you know; when it gets stiff)|
|4 tablespoons||Olive oil|
|1||Glass water (to your taste; but approx. 200 ml)|
submitted by: patricia@... (Patricia in Sevilla - Spain) Hi, everybody. This recipe that I'm sending you is a great invention for a place like Sevilla, my city: very very hot and dry during spring, summer and part of the autumm. In fact, this dish is a must in every meal, as a first plate (mainly), or even as a desert. I make it every day, and it gets swallowed very very fast by all the familiy. The children love it too. It is a kind of soup that can be drank in a glas, but always do it cold.
Cut everything in pieces and put it in a big bowl, so that the bread gets soaked with the water and the juice coming out from the tomatoes. Put everything in a blender until it looks smooth and homogeneus. After the blender, the liquid has to pass through a simmer, helped by a pestle or a wooden spoon (maja in spanish), so that the tomato skin and the pepper seeds stay there. You can add as much water as you like, to make it more or less liquid. Put it in the fridge for a while. You can drink it later, or eat it like a cold soup, with chopped pepper, chopped cucumber, chopped tomato, chopped onion, chopped hard-boiled egg, and olives on a separate plate so that you can sprinkle them over the soup. I personnaly love it with cucumber and olives.
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RECIPE ARCHIVE - 15 APRIL 1996
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