Gaspacho from Seville (gazpacho)

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Ingredients

Serves 4:

• 1 ¾ lbs (800g) very ripe vine tomatoes
• 1/3 lb (200g) soft part of bread
• 2 red peppers
• 2 cucumbers
• ½ bouquet basil
• 1white onion
• 1 clove of garlic
• ½ C (10cl) extra virgin olive oil
• ½ C (10cl) Xeres vinegar
• Salt and pepper

Preparation

Preparation vegetables:

• Blanch tomatoes: cut a cross in tomato skins and dip them in boiling water for 1 minute. Drain them and remove the skin.
• Cut tomatoes in quarters and remove seeds.
• Peel peppers and cut in strips, remove seeds and filaments from inside, then cut with blade between the flesh and the skin. You can also burn the pepper skins in the oven or with a blowtorch, but it is more tedious.
• Dice pepper strips
• Peel cucumbers and dice.
• Remove leaves from basil and chop it coarsely
• Peel and mince garlic and white onion
• Combine all of these vegetables in a salad bowl and add ½ C (10cl) olive oil
• Add salt and pepper
• Mix well and let rest 24hours in refrigerator

Preparation of gaspacho:

• Break bread into pieces in blender bowl
• Pour Xeres vinegar into bowl
• Let bread soak up vinegar
• Pour marinated vegetables and all of their juice into blender bowl
• Blend well until mixture is smooth and of even consistency.
• Put mixture in strainer and collect all liquid that drains off
• Correct salt and pepper as needed
• Put liquid in refrigerator for at least 1 hour before serving.

Arrangement and presentation:

• Serve in soup bowls or pretty glasses with a few drops of oil and vinegar on the surface.

Suggestion