Estremaduran Gazpacho {gazpacho Extremeno}
Serving Size : 4
Ingredients for prepare Estremaduran Gazpacho {gazpacho Extremeno}
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | medium | Garlic cloves - peeled |
| 1 | medium | Green pepper - seeded - cut in strips |
Salt to taste
estremaduran gazpacho {gazpacho extremeno} |
| 3 | slices | Bread, white part only |
| 1 | large | Egg - or 2 small eggs |
| 6 | tablespoons | Olive oil |
| 4 | teaspoons | Wine vinegar |
| 4 | cups | Ice water |
recipe Estremaduran Gazpacho {gazpacho Extremeno}
If you use a mortar, crush garlic with
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pepper and a little salt. Add bread previously soaked in water and squeezed. Blend in
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lightly beaten egg(s). Gradually add olive oil while stirring. Strain into deep bowl, stir in ice
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water, add vinegar, check seasoning, and serve very cold. In an electric blender,
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you can mix all the ingredients except the ice water simultaneously. Blend on low speed for only a few
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seconds, then strain and proceed as described above. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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Published by Bantam Books, Inc. (c) 1969 Formatted for MasterCook by Joe Comiskey, aka
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MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1995
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