Gazpacho Extremadura style
Gazpacho extremeño
By José Pizarro at Brindisa Tapas Kitchens
Serves: 4 - 6
Ingredients
- 600 g ripe tomatoes, skinned, seeded and chopped
- 1 small cucumber
- 1 spring onion
- 3 cloves of garlic
- 1 small red pepper, seeded and chopped
- 3 slices of white bread
- 150 ml Olivar de la Luna organic olive oil
- 3 tbs Valdespino sherry vinegar
Garnish
- 1 boiled egg diced
- 1 small red pepper, seeded and diced
- 1 spring onion, chopped
- 1 small onion, diced
- 125g Dehesa de Extremadura ibérico ham, diced
Soak the bread in water for a few minutes.
Mix the tomatoes, bread, cucumber, garlic, red peppers and spring onions in a blender, adding the oil very slowly.
Add the vinegar and season with salt and fresh pepper to taste.
To finish, pass the gazpacho through a fine sieve.
Keep in the fridge for 2 hours.
Put the gazpacho in a bowl with the garnish and a sprinkle of olive oil.
Mix the tomatoes, bread, cucumber, garlic, red peppers and spring onions in a blender, adding the oil very slowly.
Add the vinegar and season with salt and fresh pepper to taste.
To finish, pass the gazpacho through a fine sieve.
Keep in the fridge for 2 hours.
Put the gazpacho in a bowl with the garnish and a sprinkle of olive oil.