Gazpacho Anadaluz

Name: Gazpacho Anadaluz
Ingredients: 3 slices Crusty White Bread With The Crust Cut Off; 1 pound Tomatoes, Skinned, Seeded And Chopped; 1 Cucumber, Peeled And Diced; 1 Green Bell Pepper, Stem And Seeds Removed, Diced; 3 cloves Garlic (peeled And Diced); 1/2 cups Olive Oil; Salt To Taste; 2 Tablespoons Sherry Vinegar

8 ingredients

10 steps

Ingredients

3 slices Crusty White Bread With The Crust Cut Off
1 pound Tomatoes, Skinned, Seeded And Chopped
1 Cucumber, Peeled And Diced
1 Green Bell Pepper, Stem And Seeds Removed, Diced
3 cloves Garlic (peeled And Diced)
1/2 cups Olive Oil
Salt To Taste
2 Tablespoons Sherry Vinegar

Directions

1

Cut the bread into cubes, put it into a bowl and pour water over the top, just enough to cover it.
2

Leave it to soak for 30 minutes.
3

Put the tomatoes, cucumber, bell pepper and garlic in a blender, then add the bread with the water that covered it, and finally the oil.
4

Puree the whole mixture.
5

Add enough water to reach the desired consistency and pulse to combine.
6

I added about half a cup of water to mine.
7

Pass the mixture into a bowl through a fine sieve and season with salt and vinegar.
8

Place the gazpacho in the refrigerator for at least 1 hour.
9

Drizzle with olive oil and serve with garnishments.
10

Que aproveche!