Recipe - Gazpacho Sevellano

2inch piece of stale French
bread, crusts removed, minced
3 One half pound Ripe tomatoes, peeled and
chopped
1 Garlic clove, chopped
1 Green bell pepper, chopped
One half small Red onion, chopped
1 European seedless cucumber
(12 ounces)
peeled, seeded and
1 cup Extravirgin olive o
2 tablespoon Sherry vinegar
Salt
Sugar (optional)
Garnish: finely dice
cucumber, green bel
onion and hardcook

1. In small bowl, pour 1 cup of cold water over the minced bread an set
aside for about 10 minutes. When the bread is thoroughly soaked, gently
squeeze out the excess water.
2. in a blender, working in batches, puree the bread, tomatoes, garlic,
bell pepper, red onion, cucumber, oil and vineger until the so is light and
smooth. Season with salt and a little sugar, if the toma are acidic. Just
before serving, garnich with minced cucumber, bell pepper, onion and egg.