Gazpacho II - "El sopeao"


Sopeao

Receta en espa�ol aqu�

The �sopeao� is a variant of gazpacho, very typical here in Sevilla (South of Spain), where people eat this as single dish on the hottest days of summer, those days above 40 �C  (104 �F) that neither lizards endure the sun. 

As gazpacho there is no only one recipe for sopeao, every family  has its own. But all of them are basically put in a bowl, filled with gazpacho, hard bread cut into pieces  and soak it well. 


Ingredients

Gazpacho (you can see the recipe here, it�s enough for 4 people)
Stale white bread, enough for 4 people
Extra virgin olive oil.

In addition:
Diced cucumber
Hard boiled eggs,  sliced
chopped lettuce
chopped onion
canned corn

Some people also add tuna in oil, chopped tomatoes, pitted olives, and even melon ... It is like a salad, you can add what you prefer.

White bread

Directions

Cut with your hands the stale bread, and put the pieces into a large salad bowl filled with Gazpacho.


Use a fork to dip the bread pieces and soak well. When you think they are quite soaked, remove from the bowl and set aside  on a dish.

Let stand a few minutes, drain the  excess liquid  and proceed to add the rest of ingredients.
Toss to mix with soaked bread,  and pour a dash of extra virgin olive oil on top.

Serve cold and... enjoy!



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