Southern Spain Gazpacho little spicy

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Southern Spain Gazpacho

 

3/4 green bell pepper, seeded

1/2 cucumber, peeled and sliced

2 cloves garlic, chopped

1/3 cup olive oil

2 day-old crusty bread rolls, cut into thick slices

6 or 7 tomatoes, peeled and quartered

1/2 scant tablespoon kosher salt

1 pinch or more to taste of cayenne pepper

1/2 teaspoon balsamic vinegar

1/4 teaspoon olive oil

 

Blend the green bell pepper, cucumber, garlic, and 1/3 cup olive oil together in

a blender until smooth. Add the bread slices to the blender one at a time and

blend each into the mixture until smooth. Blend the tomatoes into the mixture

one at a time until smooth. Transfer the mixture to a bowl; season with salt and

cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle

with balsamic vinegar and 1/4 teaspoon olive oil to serve.

 

 

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