Gazpacho Cordobes
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- 2 hard-boiled eggs -- finely chopped
- Cut
- 1/4 cup olive oil
- 8 slices baguette or French bread - -- (1" thick)
- 1/2 cup crushed ice
- 2 large red bell peppers -- seeded, and roughly chopped
- 3 large vine ripe tomatoes - -- (abt 1 1/2 lbs)
- 2 medium sevillano oranges -- peeled, segmented
- 4 tablespoons sherry vinegar
- salt -- to taste freshly-ground black pepper -- to taste
- 1 large green bell pepper -- seeded, and roughly chopped
- 4 cups cold water
- 3 garlic cloves -- peeled
Contains
GlutenEggsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Remove crusts from bread and tear 5 of the slices into 1/2-inch pieces. Place with red and green bell peppers, tomatoes, garlic, olive oil and vinegar into a food processor and blend until smooth. Add water and ice and blend until ice breaks down completely. Season with salt and pepper, stir oranges and hard-boiled eggs through gently. Cut remaining bread into 1/2-inch cubes and toast until golden brown. Serve soup cold with croutons on side.
Plating
Cookware for this recipe
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Saucepan
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Blender
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Food processor
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon