1. Place bread in water; let stand 15 minutes. 2. Combine 1 1/2 cucumbers, cut into chunks, the onion, green pepper, garlic and undrained tomatoes in large bowl. Tear up bread and add to bowl. 3. Place half of mixture in blender container and blend about 1 minute or until smooth. Pour puree into another bowl. Repeat with remaining mixture. 4. Whisk oil, vinegar, salt and pepper into pureed mixture. 5. Cover and chill at least 1 hour before serving. Chop remaining cucumber and serve on top of gazpacho along with the egg and ham. ---------------------------------------------------------------------------
Nutrition
Ingredients
