Gazpacho sevellano
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2-inch piece of stale French bread, crusts removed,diced | ||
| 3½ | pounds | Ripe tomatoes, peeled and chopped |
| 1 | Garlic clove, chopped | |
| 1 | Green bell pepper, chopped | |
| ½ | small | Red onion, chopped |
| 1 | European seedless cucumber (12 ounces) peeled, seeded and | |
| 1 | cup | Extra-virgin olive o |
| 2 | tablespoons | Sherry vinegar |
| Salt | ||
| Sugar (optional) | ||
| Garnish: finely dice cucumber, green bel onion and hard-cook | ||
Directions
1. In small bowl, pour 1 cup of cold water over the diced bread an set aside for about 10 minutes. When the bread is thoroughly soaked, gently squeeze out the excess water.
2. in a blender, working in batches, puree the bread, tomatoes, garlic, bell pepper, red onion, cucumber, oil and vineger until the so is light and smooth. Season with salt and a little sugar, if the toma are acidic. Just before serving, garnich with diced cucumber, bell pepper, onion and egg.