A creamy type of gazpacho from Southern Spain. The soup is
6 ripe tomatoes
1 green capsicum
1 clove of garlic
A loaf of rustic bread or handmade bread.
250 ml olive oil (approx.)
2 tablespoon of vinegar (sherry vinegar if possible)
2 or 3 eggs (boiled)
Chunks of Jamón Ibérico or Jamón Serrano (or Proscciuto, but this is Italian, not Spanish!)
Boil the eggs.
Drop the tomatoes into a pot of boiling water, to scald them, so the skins are easily removed.
Put all of the vegetables and the bread into a blender or food processor with the olive oil, vinegar and salt.
Pour into a bowl and garnish with chopped boiled eggs and the chunks of Jamon.
(Broadcast: 22 May 2012)