GAZPACHO CREAM DIP

250g day-old coarse country bread, crusts removed and bread sliced.
4 ripe tomatoes, peeled, seeded, and chopped
1 small green bell pepper ( capsicum ), seeded and coarsely chopped
3 cloves garlic, chopped
2 raw eggs
1 tsp salt, plus salt to taste
125g Serrano ham, chopped ( optional )
2 hard-boiled eggs, peeled and coarsely chopped ( optional )

s.q. carrots
s.q. celeries
s.q. beans
s.q. red peppers
s.q. green peppers

1. In a bowl, combine the bread with water to cover. Let soak for 15-20 min
2. Squeeze the bread dry and place it in a blender or food processor along with the tomatoes, bell pepper, and garlic. Process until smooth. Add the raw eggs and 1 tsp salt and process to blend. Then, with the motor running , slowly drizzle in the olive oil, processing until it is incorporated and the mixture is emulsified. Mix in the vinegar and season with salt and pepper.
3. Spoon the puree into a shallow bowl. If desired, garnish with the chopped ham and hard-boiled eggs. Serve with a selection of raw and blanched vegetables for dipping.
4, clean, wash vegetables, cut in ~{B<~} inch thick, 4 inches long, blanch green beans



Number of Servings: 6

Recipe submitted by SparkPeople user YULAIYUK.