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Gazpacho Sevellano

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GAZPACHO SEVELLANO
 Categories: Soups, Appetizers
      Yield: 8 Servings
 
           2-inch piece of stale French
           -bread, crusts removed,diced
  3 1/2 lb Ripe tomatoes, peeled and
           -chopped
      1    Garlic clove, chopped
      1    Green bell pepper, chopped
    1/2 sm Red onion, chopped
      1    European seedless cucumber
           - (12 ounces)
           - peeled, seeded and
      1 c  Extra-virgin olive o
      2 tb Sherry vinegar
           Salt
           Sugar (optional)
           Garnish: finely dice
           -cucumber, green bel
           -onion and hard-cook
 
      1. In small bowl, pour 1 cup of cold water over the diced bread
  an set aside for about 10 minutes. When the bread is thoroughly
  soaked, gently squeeze out the excess water.
      2. in a blender, working in batches, puree the bread, tomatoes,
  garlic, bell pepper, red onion, cucumber, oil and vineger until the
  so is light and smooth.  Season with salt and a little sugar, if the
  toma are acidic. Just before serving, garnich with diced cucumber,
  bell pepper, onion and egg.
 
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