Spanish Gazpacho with Manzanilla Olives


Spanish Gazpacho with Manzanilla Olives
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Ingredients:

 ½ cup pimiento-stuffed green Manzanilla olives from Spain
 4 ½ ripe tomatoes
 1 green pepper
 1 garlic clove, peeled
 1 medium cucumber
 4 tbsp sherry or wine vinegar
 1 glass of cold water
 ¼ cup of leftover bread
 Extra virgin olive oil to taste
 Sea salt to taste
 Fresh herbs to taste

Preparation:

1

Wash all of the vegetables thoroughly. Remove the stems and seeds.

2

Cut all of the vegetables and bread into medium-sized pieces. Place in a blender with the rest of the ingredients, except the green Manzanilla olives. Grind for 5 minutes at full speed.

3

Chill the mixture in the fridge for 2 hours before serving.

4

Ladle into bowls to serve, and garnish with abundant slices of olives, fresh herbs and a dash of olive oil.

Ingredients

 ½ cup pimiento-stuffed green Manzanilla olives from Spain
 4 ½ ripe tomatoes
 1 green pepper
 1 garlic clove, peeled
 1 medium cucumber
 4 tbsp sherry or wine vinegar
 1 glass of cold water
 ¼ cup of leftover bread
 Extra virgin olive oil to taste
 Sea salt to taste
 Fresh herbs to taste

Directions

1

Wash all of the vegetables thoroughly. Remove the stems and seeds.

2

Cut all of the vegetables and bread into medium-sized pieces. Place in a blender with the rest of the ingredients, except the green Manzanilla olives. Grind for 5 minutes at full speed.

3

Chill the mixture in the fridge for 2 hours before serving.

4

Ladle into bowls to serve, and garnish with abundant slices of olives, fresh herbs and a dash of olive oil.

Spanish Gazpacho with Manzanilla Olives