Gazpacho Sevellano
Gazpacho Sevellano recipe
Yield
8 servingsPrep
30 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
french bread
stale, 2 inch piece, crusts removed, diced |
*
|
| 3 ½ | pounds |
tomatoes
ripe, peeled and chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| ½ | small |
red onion
chopped |
|
| 1 | each |
cucumbers
european, seedless, peeled and diced, 12 ounces |
|
| 1 | cup |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
sherry vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
sugar
optional |
*
|
| garnish | |||
| 1 | x |
cucumbers
finely diced |
*
|
| 1 | x |
green bell peppers
|
*
|
| 1 | x |
onions
|
*
|
| 1 | x |
eggs
hard cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
french bread
stale, 2 inch piece, crusts removed, diced |
*
|
| 1.6 | kg |
tomatoes
ripe, peeled and chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 0.5 | small |
red onion
chopped |
|
| 1 | each |
cucumbers
european, seedless, peeled and diced, 12 ounces |
|
| 237 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
sherry vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
sugar
optional |
*
|
| garnish | |||
| 1 | x |
cucumbers
finely diced |
*
|
| 1 | x |
green bell peppers
|
*
|
| 1 | x |
onions
|
*
|
| 1 | x |
eggs
hard cooked |
*
|
Directions
In small bowl, pour 1 cup of cold water over the diced bread and set aside for about 10 minutes.
When the bread is thoroughly soaked, gently squeeze out the excess water.
In a blender, working in batches, purée the bread, tomatoes, garlic, bell pepper, red onion, cucumber, oil and vinegar until the soup is light and smooth.
Season with salt and a little sugar, if the tomatoes are acidic.
Just before serving, garnish with diced cucumber, bell pepper, onion and egg.
