Gazpacho Sevellano Recipe


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Gazpacho Sevellano Recipe from the Recipes 4U Collection

 

Gazpacho Sevellano Recipe

Recipe Ingredients

1 2-inch piece of stale french bread,, crusts removed,dic
3 1/2 lb 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 oun, ces) peeled, seed
1 cup extra-virgin olive o
2 tbsp sherry vinegar
1 salt
1 sugar (optional)
1 garnish: finely dice cucumber, gree, n bel onion

Recipe Preparation

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.

 

 

Servings: 8

 

 

 

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Gazpacho Sevellano Recipe from Recipes 4U

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This Gazpacho Sevellano Recipe is one of our Stew Recipes, which have been assembled from visitor submissions and public domain sources. Of course, as we have more than 50,000 recipes in our cookbook it is impossible to prepare every single recipe on our web site, so please take care, and double check everything and plan carefully. If a recipe appears to be wrong, please tell us.


 

Gazpacho Sevellano Recipe

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