Extremeno Veg CD
SP Spanish 20mins plus chilling
is a version of the famous Gazpacho from the Extremadura region in Western Spain
Cold Soup Starter Hors d'oeuvre Spain
slices White Bread, crusts removed
and White Pepper
Garlic Cloves, peeled and chopped
Strong Vegetable Stock, chilled
Cucumber, peeled and chopped
Green Capsicum (Sweet Pepper), chopped
Ice Cold Water
White Wine Vinegar
tbsp Olive Oil
chopped cucumber, green pepper and croutons to garnish
Soak bread in cold water for a few minutes then squeeze thoroughly,
extracting as much of the liquid as possible.
Place garlic, cucumber, green pepper, egg, olive oil, bread, salt and pepper in
blender and process on a low speed until smooth.
Pass the mixture through fine meshed strainer into large bowl, forcing through
as much as possible.
Stir in the chilled stock, ice water and vinegar. Adjust the seasoning and
refrigerate several hours.
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
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