Huevo de Toro is something quite special: excellent flavour, very aromatic, very productive, very large and fleshy tomatoes. This heirloom can be 300-600g, occasionally over a kilo, hence its name – Bulls Egg. Enjoy fresh or use to make gazpacho. Indeterminate Price for 10 seeds
For Gazpacho you will need:
1 red onion finely chopped
2 garlic cloves, finely chopped or mashed
1 red pepper, chopped
4 ripe big tomatoes
1 slice bread torn up (remove crusts if you prefer
500ml passata (or homemade tom sauce)
300ml / half pint vegetable stock
4 tbsp wine vinegar
1 tsp Tabasco or harissa
1 tsp sugar or sweetener
basil leaves, to serve
optional olive oil to serve
Pop the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, vinegar, Tabasco or harissa, sugar and seasoning. You can add a little oil if preferred at this stage. Mix well, cover the bowl with foil and put in the fridge for at least 2 hrs or overnight.
To serve, pour into small bowls or glasses, you can choose to drizzle with a little olive oil and then sprinkle with a few torn basil leaves.