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-> [Appetizers, Soups & Stews, Spanish, Western European] -> [Gazpacho sevellano Recipe] |
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Gazpacho sevellano
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| Artist: |
_ |
| Categories: |
Appetizers, Soups & Stews, Spanish, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | 2-inch piece of stale French | | | -bread, crusts removed, diced | | 3 1/2
| lbs | Ripe tomatoes, peeled and | | | -chopped | | 1
| | Garlic clove, chopped | | 1
| | Green bell pepper, chopped | | 1/2
| small | Red onion, chopped | | 1
| | European seedless cucumber | | | - (12 ounces) | | | - peeled, seeded and | | 1
| cup | Extra-virgin olive o | | 2
| tbsp | Sherry vinegar | | | Salt | | | Sugar (optional) | | | Garnish: finely dice | | | -cucumber, green bel | | | -onion and hard-cook |
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Procedures:
| 1 | In small bowl, pour 1 cup of cold water over the diced bread an set aside for about 10 minutes. | | 2 | When the bread is thoroughly soaked, gently squeeze out the excess water. | | 3 | 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. | | 4 | Season with salt and a little sugar, if the toma are acidic. | | 5 | Just before serving, garnich with diced cucumber, bell pepper, onion and egg |
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