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Gazpacho
Serves 4-6
2 small green peppers, seeds removed
1 kg (2.2 pounds) ripe tomatoes, peeled and deseeded
2 small or 1 large cucumber, peeled
2 garlic gloves, crushed
1 slice day old bread, crusts removed
125 ml (4 fluid ozs.) olive oil or to taste
6 tablespoons of wine vinegar or to taste
Salt to taste
Garnishes from recipe added to bottom
Bread croutons, fried in olive oil or toasted
Cut up the vegetables and put through a blender with garlic and
bread. Add the olive-oil to taste, vinegar, salt and blend to a
light creamy consistency, adding a few tablespoons of iced water
if necessary. Serve cold, accompanied by the garnishes and croutons
if desired.
Garnish
1 cucumber, diced finely
1 onion, peeled and diced finely
1 red pepper, diced finely
1 green pepper, diced finely
1 tomato, diced finely
2 hard-boiled eggs, diced finely
Blend all above in a food processor, adding a little iced water to dilute
to a light smooth cream. Garnish should be served in a separate dish.
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Gazpacho 25