Gazpacho Andalusia

This ancient dish dates back to the Moorish occupation of Spain in the 8th century.It remained popular as a way to cool off during the summer and to use available ingredients such as fresh vegetables and stale bread

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  slices  white bread, crust removed
• 1⁄2 cup water
• 2  medium cucumbers, peeled-halved and seeded, divided
• 1⁄2 cup sweet onion, coarsely chopped
• 1  large green bell pepper, seeded and cut into quarters
• 2  medium garlic cloves, peeled
• 1 (28 ounce) can plum tomatoes, undrained (Hunts)
• 1⁄4 cup extra virgin olive oil
• 2  tablespoons red wine vinegar
• 1  teaspoon kosher salt
• 1⁄2 teaspoon ground black pepper
•  hard-boiled egg, chopped (garnish)
•  ham, chopped (jamon serrano, jamon iberico, garnish)

Directions

1. Place bread in water; let stand 15 minutes.
2. Combine 1 1/2 cucumbers, cut into chunks, the onion, green pepper, garlic and undrained tomatoes in large bowl. Tear up bread and add to bowl.
3. Place half of mixture in blender container and blend about 1 minute or until smooth. Pour puree into another bowl. Repeat with remaining mixture.
4. Whisk oil, vinegar, salt and pepper into pureed mixture.
5. Cover and chill at least 1 hour before serving. Chop remaining cucumber and serve on top of gazpacho along with the egg and ham.