Earthy Delights Recipe
Gazpacho Córdoba Style
4 cups canned, peeled, crushed tomatoes
2 cloves garlic, minced
1 small sweet onion
½ red or yellow bell pepper
2 tbsp sherry vinegar
sea salt & freshly ground black pepper to taste
6 tbsp extra virgin olive oil
¼ tsp crushed marjoram leaves
4 slices French bread, or similar rustic bread, moistened with water
Coarsely chop cucumbers, onion and bell pepper; place in food processor with tomatoes.
Add moistened bread after squeezing out excess water.
Add garlic, olive oil, sherry vinegar, marjoram, salt and pepper (to taste)
Process ingredients briefly. The resulting gazpacho should be thick and not a puree.
Serve in chilled bowl; garnish with diced cucumber.