Spanish - Gazpacho Cream Soup
Source of Recipe
wwr free newsletter
Recipe Introduction
This thick "soup" is served with a spoon and bread for dipping in
Cordoba and Seville, but it also makes an excellent dip for raw
vegetables.
List of Ingredients
Note: This dish contains raw eggs. If salmonella contamination is a
concern in your area, please use pasteurized eggs or egg substitute.
Spanish - Gazpacho Cream Soup
1 lb (450 g) stale bread
1 1/2 lbs (675 g) ripe tomatoes, peeled, seeded,
and chopped
3-6 cloves garlic, chopped
1 green bell pepper, cored, seeded, and chopped
2 eggs
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
1/2 cup (125 ml) extra-virgin olive oil
4 oz (110 g) thinly sliced serrano or prosciutto ham,
cut into thins strips
2-3 hard-cooked eggs, sliced
Soak the bread in enough water to cover for 15 minutes. Squeeze
the water from the bread and discard the water. Puree the bread,
tomatoes, garlic, and bell pepper in an electric blender or food
processor. Add the eggs, vinegar, salt, and pepper and, with the
motor running, add the oil in a thin stream. Spoon the mixture into
shallow bowls or plates and top with the strips of ham and sliced
eggs. Serves 4 to 6.Recipe
|
|
member logon
