Gazpacho
INGREDIENTS
1 Kg of pear tomatoes
1/2 green pepper ~ 71g ~ 2.5 oz
1 red pepper ~ 180g / 6.3 oz
2 small cucumber ~ 450g / 16 oz
1/2 sweet onion ~ 126 g / 4.5 oz
1 egg (boil)
1 slice of bread (hard) ~ 45g / 1.6 oz
120ml sherry vinegar
200ml virgin olive oil
220ml water
1g salt
PREPARATION
Peel the cucumber. Roughly chop and cut all vegetables. Put aside a small portion tomatoes, red and green pepper, and cucumbers for toppings. Make sure the seeds and the inside of the vegetables goes into the blender as well. Put the chopped vegetable, egg yolk and the bread into the blender.
Blend all vegetables, yolk and bread. This last two will give it a nice creamy body.
Blend all with salt and virgin olive oil, sherry vinegar and water until smooth.
Let it rest in the refrigerator until it is cold and enjoy with toppings.