1/4 kg tomatoes
1 clove garlic
5 tbsps oil
2 tbsps vinegar
150g bread crumbs
Crush the garlic and chopped pepper in a mortar with a little
salt. Add the tomatoes which have been cut into pieces and
the moistened bread crumbs. When everything has been well crushed,
add olive oil little by little, stirring continuously. When
it has been absorbed, add cold water and then strain it off.
Add vinegar and salt and serve very cold with croutons as accompaniment.
My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information.