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Ingredients: 2 Cup(s) blanched almonds, finely chopped 2 egg whites, room temperature 2 Pound(s) very ripe tomatoes, peeled 1 Cup(s) sifted powdered sugar 1 green bell pepper, finely chopped 1 Teaspoon(s) stale bread, with crusts removed 2 firm, ripe tomato, peeled and finely chopped 2/3 Cup(s) olive oil 2 Teaspoon(s) salt 1 green bell pepper finely chopped 2 Ounce(s) cucumber, peeled and finely chopped 1 egg, hardcooked (hardboiled) and finely chopped 3 1/2 Ounce(s) stale bread, diced Directions: 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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