Gazpacho Andalusia
photo by mersaydees
- Ready In:
- 30mins
- Ingredients:
- 13
- 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
- Place bread in water; let stand 15 minutes.
- 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.
- Place half of mixture in blender container and blend about 1 minute or until smooth. Pour puree into another bowl. Repeat with remaining mixture.
- Whisk oil, vinegar, salt and pepper into pureed mixture.
- Cover and chill at least 1 hour before serving. Chop remaining cucumber and serve on top of gazpacho along with the egg and ham.
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