Gazpacho Sevellano

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.