Gazpacho, Cordoba Style

Recipe Ingredients

3		Good-quality sandwich bread - crusts removed
2 3/4 lbs	1248g / 44oz	Very ripe and flavorful tomatoes - chopped
1 lb	454g / 16oz	To medium green bell pepper - seeded, chopped (small)
3		Garlic cloves - minced
1/2 teaspoon	2.5ml	Ground cumin
2 1/2 teaspoons	12ml	Salt - or to taste
1/4 teaspoon	1.3ml	Sugar
1/4 cup	59ml	Finest extra-virgin olive oil - plus extra
		For drizzling
1 tablespoon	15ml	Vinegar, sherry wine preferred
6 tablespoons	90ml	Chopped hard-cooked egg
6 tablespoons	90ml	Diced Spanish serrano ham or prosciutto
		Cut from a 1/4"-thick slice - (omit if
		Preparing a vegetarian menu)

Recipe Instructions

Soak the bread by holding it under running water and squeeze dry. Place all the ingredients except the egg and ham in a food processor and blend until finely chopped. Pass through a food mill or strainer. (If using a strainer, press with the back of a wooden spoon to extract as much liquid as possible.)

Taste for salt, adding more if necessary until flavors are fully developed. Depending on the tomatoes, it may be necessary to thin with a little water. Chill well, at least several hours or overnight. To serve, drizzle a little olive oil over each serving and sprinkle with the egg and ham.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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