Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 oz stale bread, with crusts
-removed
2 lb very ripe tomatoes, peeled
1 green bell pepper
-(capsicum), finely chop; pe
2 cloves garlic, peeled
1/4 c white wine vinegar
2/3 c olive oil
2 ts salt
garnish
1 sm onion, finely chopped
1 firm, ripe tomato, peeled
-and finel; y chopped
1 green bell pepper (capsicum)
- 2 oz, finely; chopped
2 oz cucumber, peeled and finely
-chopped
1 egg, hardcooked (hardboiled)
- and fi; nely chopped
3 1/2 oz stale bread, diced

1.Soak the bread for the soup in about 2/3 cup of water. Squeeze out the
excess liquid.

2.If working by hand, crush the bread and all the other ingredients in a
large mortar, then drizzle in the oil slowly, mixing to a smooth
consistency. If using a food processor put all the ingredients in the bowl
and blend to a fine puree. You may need to do this in 2 or more batches.
Check the seasoning.

3.Pour into a bowl, cover and chill for at least 1 hour.

4.Put the garnish ingredients in individual bowls and serve with the
gazpacho.

5.Cold water can be added to thin the soup just before serving if desired.

Contributor: Esther Pérez Solsona

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