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Gazpacho Extremeno    Veg   CD   SP  Spanish  20mins plus chilling


This is a version of the famous Gazpacho from the Extremadura region in Western Spain


Serves 4-6   Vegetarian   Cold  Soup Starter  Hors d'oeuvre  Spain



3 slices White Bread, crusts removed

Salt and White Pepper

2 Garlic Cloves, peeled and chopped

720ml/24fl.oz. Strong Vegetable Stock, chilled

1 Cucumber, peeled and chopped

1 Green Capsicum (Sweet Pepper), chopped

120ml/4fl.oz. Ice Cold Water

1 Egg

2tbsp White Wine Vinegar

6 tbsp Olive Oil

Finely chopped cucumber, green pepper and croutons to garnish




1. Soak bread in cold water for a few minutes then squeeze thoroughly, extracting as much of the liquid as possible.


2. Place garlic, cucumber, green pepper, egg, olive oil, bread, salt and pepper in blender and process on a low speed until smooth. 


3. Pass the mixture through fine meshed strainer into large bowl, forcing through as much as possible. 


4. Stir in the chilled stock, ice water and vinegar. Adjust the seasoning and refrigerate several hours. 


5. 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 cold.



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