Gazpacho Sevellano
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Gazpacho Sevellano
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 sm Red onion, chopped
1 European seedless cucumber (
12 ounces) - peeled, seeded and 1 c Extra-virgin olive o
2 tb Sherry vinegar
Salt Sugar (optional)
Garnish: finely dice -cucumber, green bel -onion and hard-cook
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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