Gazpacho Extremeno
Ingredients
3 slices of white bread,
remove the crusts
Salt and white pepper
2 garlic cloves, peeled and chopped
720ml vegetable stock, chilled in fridge
1 cucumber
1 green sweet pepper, chopped
120ml ice cold water
2 tablespoons of white vinegar
6 tablespoons of olive oil
Finely chopped cucumber and pepper to garnish
1. Soak bread in cold water for a few minutes
then squeeze thoroughly, extracting as much of the liquid as
possible.
2. Place garlic, cucumber, green pepper, egg, olive oil,
bread, salt and pepper in blender and process on a low speed
until smooth.
3. Pass the mixture through fine meshed strainer into large
bowl, forcing through as much as possible.
4. Stir in the chilled stock, ice water and vinegar. Adjust
the seasoning and refrigerate several hours.
5. To serve - transfer to a large soup tureen or individual
soup plates/bowls and garnish with finely chopped cucumber,
green pepper and croutons. Serve very cold. |
