If you like spicy foods, but not too spicy, try Barbara Norman’s Estremaduran Gazpacho. The flavors are exceptional.
Estremaduran Gazpacho

Estremaduran Gazpacho (Gazpacho Extremeno)
Recipe type: Soups and Stews
Cuisine: Spanish
Serves: 4 servings
  • 2 medium cloves garlic; peeled
  • 1 medium green pepper, seeded; cut in strips
  • salt, to taste
  • 3 slices bread, white part only
  • 1 large egg; or 2 small eggs
  • 6 Tablespoons olive oil
  • 4 teaspoons red wine vinegar
  • 4 Cups ice water
  1. If you use a mortar, crush garlic with peppers and a little salt. Add bread previously soaked in water and squeezed. Blend in lightly beaten egg(s).
  2. Gradually add olive oil while stirring. Strain into deep bowl, stir in ice water, add vinegar, check seasoning, and serve very cold.
  3. In an electric blender, you can mix all the ingredients except the ice water simultaneously. Blend on low speed for only a few seconds, then strain and proceed as described above.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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