2 1/4 lbs ripe tomatoes, peeled
1 green bell pepper, cut into 8 pieces
2 garlic cloves, peeled
4 oz white bread crumbs, using day-old bread, with the crusts removed
5 fl oz extra virgin olive oil
2 soup spoons of sherry vinegar
2 tsp salt
1 small onion, peeled and finely chopped
1 ripe but firm tomato, peeled and finely chopped
2 oz green pepper, finely chopped
2 oz cucumber, peeled and finely chopped
1 diced boiled egg
4 oz day-old bread, diced
Soak the bread crumbs in water. Squeeze off any excess water until the bread has a spongy texture.
Pound the garlic with the salt in the mortar and liquefy it with a little water. If you are making it by hand, continue using a round bowl. If you are using a blender, tip the garlic mixture in, add the other ingredients and patiently blend them together. Add the oil slowly so that it emulsifies and the mixture thickens and becomes creamy. Check the seasoning and add more salt or vinegar if needed.
Pour the mixture into a serving bowl or pitcher. Cover it and leave it in the fridge. Just before serving, add ice-cold water until you obtain the desired consistency. Place the gazpacho in the center of the table with the garnishes in individual small bowls around it.
Recipe courtesy of Spain GourmeTour magazine.