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  Recipe Home » Soups » Gazpacho Sevellano
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  Gazpacho Sevellano
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 202
Ingredients:
2-inch piece of stale French bread, crusts removed,diced
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 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
Instructions:
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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