Pons Extra Virgin Olive Oil 1-2 tsp. Columela Sherry Vinegar 1. Briefly plunge tomatoes in boiling water to loosen skins. Peel and cut tomatoes and place in food processor. Add moistened french bread after squeezig out excess water.
Process ingredients briefly.
The resulting gazpacho should be thick and not a puree. This recipe has been viewed 1719 times. All Rights Reserved.