Gazpacho Andalusia

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 2 slices bread, crust removed
• 1/2 cup water
• 2 medium cucumbers, peeled-halved and seeded, divided
• 1/2 cup sweet onion, coarsely chopped
• 1 large green bell pepper, seeded and cut into quarters
• 2 medium garlic cloves, peeled
• 1 (28 ounce) can plum tomatoes, undrained (hunts)
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• hard-boiled egg, chopped (garnish)
• ham, chopped (jamon serrano, jamon iberico, garnish)

Recipe

• 1 place bread in water; let stand 15 minutes.
• 2 combine 1 1/2 cucumbers, cut into chunks, the onion, green pepper, garlic and undrained tomatoes in large bowl. tear up bread and add to bowl.
• 3 place half of mixture in blender container and blend about 1 minute or until smooth. pour puree into another bowl. repeat with remaining mixture.
• 4 whisk oil, vinegar, salt and pepper into pureed mixture.
• 5 cover and chill at least 1 hour before serving. chop remaining cucumber and serve on top of gazpacho along with the egg and ham.