| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Soups, Appetizers |
8 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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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