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60+ Minutes |
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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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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
| 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 |
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