(Cordovan style thick Gazpacho)
("The Legacy of Al Andalus" Tour)
¼ - ½ kg ripe (plum) tomatoes, remove cores and roughly chopped
1 green bell pepper, seeded and roughly chopped
1 small Spanish onion, roughly chopped
2-3 cloves garlic
½ cucumber, roughly chopped
¼ green apple, roughly chopped
2-3 slices of stale bread, remove crusts, soak in water then drain
1 small glass of extra virgin olive oil
1 small glass of sherry vinegar
Salt and pepper
Pinch of ground cumin
(For the Garnishes)
One hard-boiled egg, chopped
Finely sliced Serrano ham
Chopped green apple
Chopped green pepper
1. Put all the ingredients in a blender or food processor for a few seconds or until smooth.
2. Season the soup and mix well.
3. Transfer into a large Gazpacho bowl and chill for at least 12 hours.
4. Serve the Gazpacho with the garnishes and drizzle over extra virgin olive oil.