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

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