Gazpacho cordobes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | Baguette or French bread -; (1\" thick) |
| 2 | larges | Red bell peppers; seeded, and |
| Roughly chopped | ||
| 1 | large | Green bell pepper; seeded, and |
| Roughly chopped | ||
| 3 | larges | Vine ripe tomatoes -; (abt 1 1/2 lbs) |
| 3 | Garlic cloves; peeled | |
| ¼ | cup | Olive oil |
| 4 | tablespoons | Sherry vinegar |
| 4 | cups | Cold water |
| ½ | cup | Crushed ice |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | mediums | Sevillano oranges; peeled, segmented |
| 2 | Hard-boiled eggs; finely chopped | |
Directions
Remove crusts from bread and tear 5 of the slices into ½-inch pieces.
Place with red and green bell peppers, tomatoes, garlic, olive oil and vinegar into a food processor and blend until smooth. Add water and ice and blend until ice breaks down completely. Season with salt and pepper, stir oranges and hard-boiled eggs through gently. Cut remaining bread into ½-inch cubes and toast until golden brown. Serve soup cold with croutons on side.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B01)
Per serving: 188 Calories (kcal); 16g Total Fat; (75% calories from fat); 4g Protein; 8g Carbohydrate; 106mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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