Gazpacho Sevillana

Recipe Ingredients

		Soup
3 lbs	1362g / 48oz	Very ripe tomatoes - (abt 5 medium)
1/4 cup	59ml	Sherry vinegar
1/2 lb	227g / 8oz	Crustless French bread - torn small pieces
3		Garlic cloves
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Cucumber - peeled, seeded, (medium)
		And roughly chopped
1		Red pepper - roasted, peeled, (medium)
		And roughly chopped
3/4 cup	177ml	Water
1/3 cup	78ml	Best-quality extra-virgin olive oil
		Freshly-ground white pepper - to taste
		Garnish
1		Cucumber - peeled, seeded, (medium)
		And cut 1/4" dice
5		Green onions - finely sliced
1		Green bell pepper - cut 1/4" dice
1/3 cup	78ml	Toasted pine nuts
1/2 cup	73g / 2.6oz	Chopped green olives with pimentos
2		Eggs - hard-boiled
1 tablespoon	15ml	Olive oil
1/2 cup	118ml	Cubed (1/4") fresh bread

Recipe Instructions

For Soup: Peel the tomatoes and cut them in half horizontally. Set a sieve over a large bowl and gently squeeze the seeds and juice out of the tomatoes, letting the sieve catch the seeds. Roughly chop the tomatoes, reserve the tomato water and discard the seeds. Add the vinegar to the tomato water, stir to combine, then add the bread, combining to moisten the bread.

Using a mortar and pestle, grind the garlic with the salt to form a smooth paste. Place the paste in the bowl of a food processor with the bread mixture and some of the tomatoes. Process until very smooth, then transfer to a large, nonreactive bowl.

Process the remaining tomatoes with the cucumber, red pepper and water until very smooth. With the motor running, pour in the olive oil in a stream. Add the puree to the tomato-bread mixture, stir to combine and add salt and white pepper to taste. Chill for at least two hours.

For Garnish: Place the cucumber, green onions, bell pepper, pine nuts and green olives in small serving bowls. Peel and separate the eggs. Cut the egg whites into quarter-inch dice and place them in a small serving bowl. Place the yolks in a small sieve and, using the back of a spoon, press them through the sieve into a small serving bowl.

Heat the olive oil in a small skillet over medium heat. Stir in the bread crumbs and lightly brown. Place in a small serving bowl. Ladle the chilled soup into small bowls, and serve with the garnishes.

This recipe yields 6 to 8 servings.

Each serving: 184 calories; 4 grams protein; 22 grams carbohydrates; 3 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 582 mg. sodium.

Source:
The Los Angeles Times, 08-13-2003

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