Gazpacho Sevellano Recipe

Step 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.

Step 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.

Things You'll Need

  • 2-inch piece of stale French
  • -bread, crusts removed,diced
  • 3 1/2lb Ripe tomatoes, peeled and
  • -chopped
  • 1 Garlic clove, chopped
  • 1 Green bell pepper, chopped
  • 1/2sm Red onion, chopped
  • 1 European seedless cucumber
  • - (12 ounces)
  • - peeled, seeded and
  • 1c Extra-virgin olive o
  • 2tb Sherry vinegar
  • Salt
  • Sugar (optional)
  • Garnish: finely dice
  • -cucumber, green bel
  • -onion and hard-cook

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