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GazpachoContributed by: MelindaThis is an amazing fresh appetizer (peaks the appetite) dish that we found all over Spain. This version is similar to a Salmorejo which is a thick, yet light first course. The typical difference between Gazpacho and Salmarejo is the Gazpacho usually has more vegetables and Salmorejo has more oil. Both dishes are served with a variety of garnishes. If you can find true Spanish Olive Oil, this dish will be even better. Spanish Olive Oil is very fruity, not bitter like many Italian or American produced Olive Oils. 2 lbs fresh, tomatoes, peeled (this is the base flavor, so make sure they taste very good) 1 large yellow onion, peeled and quartered 3 cloves garlic 1 medium red pepper, seeded and quartered 2 slices stale white bread, soaked in water and wrung out 1/2 cup peeled almonds Red Wine Vinegar Coarse Salt Fresh Ground Pepper Olive Oil 1 english cucumber, peeled, seeded and chopped Chopped, Hard cooked egg Diced Spanish Ham (or prosciutto)
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