Gazpacho Andalusia (porra)

Name: Gazpacho Andalusia (porra)
Cook time: 15 min
Total time: 15 min
Cuisine: Spanish
Ingredients: 2 Large Green Peppers. chopped; 2/3 cloves garlic; 3or4 slices white bread (crusts trimmed) soaked and squeezed dry; 1 tsp salt; 4 Large Ripe Tomatoes' peeled, seeded and chopped; 3 Tbs olive oil; 2 Tbs sherry vinegar; 1.5 L Ice water; 2 Hard boiled eggs, finely chopped; 1 Large orange,peeled and finely chopped; 1 cup Toasted croutons; ½ cucumber, seeded and finely chopped

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Cook: 15 mins

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Ingredients

2 Large Green Peppers. chopped
2/3 cloves garlic
3or4 slices white bread (crusts trimmed) soaked and squeezed dry
1 tsp salt
4 Large Ripe Tomatoes' peeled, seeded and chopped
3 Tbs olive oil
2 Tbs sherry vinegar
1.5 L Ice water
2 Hard boiled eggs, finely chopped
1 Large orange,peeled and finely chopped
1 cup Toasted croutons
½ cucumber, seeded and finely chopped

Accompaniment

Description

This is one of the local variations of Gazpacho, mostly found around the Malaga area, It is more substantial, with bread and egg etc

Method

1
Cut the peppers into small squares and place in a food processor or blender with the salt and garlic, blitz then add bread, tomatoes and olive oil, process until smooth, add the vinegar and ice water, then turn out into bowls, sprinkle the egg, cucumber and/or orange add ice cubes and the croutons and serve.