Gazpacho Sevellano

• 1 x french bread stale, 2 inch piece, crusts removed, diced
• 3 1/2 pounds tomatoes ripe, peeled and chopped
• 1 each garlic cloves chopped
• 1 each green bell peppers chopped
• 1/2 small red onion chopped
• 1 each cucumbers european, seedless, peeled and diced, 12 ounces
• 1 cup olive oil, extra-virgin
• 2 tablespoons sherry vinegar
• 1 x salt
• 1 x sugar optional
• 1 x cucumbers finely diced
• 1 x green bell peppers
• 1 x onions
• 1 x eggs hard cooked

1. In small bowl, pour 1 cup of cold water over the diced bread and set aside for about 10 minutes.
2. When the bread is thoroughly soaked, gently squeeze out the excess water.
3. In a blender, working in batches, puree the bread, tomatoes, garlic, bell pepper, red onion, cucumber, oil and vinegar until the soup is light and smooth.
4. Season with salt and a little sugar, if the tomatoes are acidic.
5. Just before serving, garnish with diced cucumber, bell pepper, onion and egg.

bread stale, tomatoes, garlic, green bell peppers, red onion, cucumbers european, olive oil, sherry vinegar, salt, sugar, cucumbers, green bell peppers, onions, eggs

Taken from recipeland.com/recipe/v/gazpacho-sevellano-43153 (may not work)