Gazpacho Sevellano Recipe
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 sugar (optional)
1 garnish: finely dice cucumber, gree, n bel onion
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.
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Food Tips of the Week
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Gazpacho Sevellano Recipe from Recipes 4U
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