GAZPACHO CREAM DIP

Ingredients :

½ lb (225 g) country bread or similar, crusts removed and sliced

4 – 5 ripe tomatoes, peeled, seeded and chopped

1 green pepper, seeded and deveined, coarsely chopped

3 garlic cloves, finely chopped

2 raw eggs

Salt

Pepper

½ cup olive oil

¼ cup vinegar (white or red)

4 oz (115 g) prosciutto or Serrano ham, chopped (optional)

2 hard boiled eggs, peeled and coarsely chopped

Preparation:

Place bread in a bowl and pour water to cover. Soak bread 15 – 20 minutes. Squeeze the bread removing all liquid until dry and transfer it to a processor or a blender. Add tomatoes, green pepper and garlic. Process or blend until smooth. Add raw eggs, salt and process again. With the motor running, gradually pour olive oil.

Continue processing until it is incorporated and the mixture emulsified. Add vinegar and season with salt and pepper.

Transfer puree into a shallow bowl. Sprinkle chopped ham and hard cooked eggs on top.

Serve with raw or blanched vegetables.

6 servings

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