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Salmorejo/Gazpacho

Nutrition per serving    (USDA % daily values)
CAL
978
FAT
337%
CHOL
80%
SOD
88%

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Ingredients for 4 servings

1 clove of garlic

200 ml good virgin olive oil

1 deseeded green pepper (preferably the long, thin Spanish pepper, not the capsicum/bell pepper type, although this will do fine too)

1 kg. ripe & soft tomatoes, top of core removed but seeds left in

half tsp of ground cumin

half a medium onion

a third of a long (UK) cucumber, peeled and seeds removed

large handful of sultanas, soaked in olive oil

FOR THE ACCOMPANIMENTS

2 level tsp of salt

3 hard-boiled and cooled eggs, yolk and white seperated and chopped small

2 tsp red wine vinegar or sherry (Xerez) vinegar

croutons

Spanish serrano ham or good ham, chopped small

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