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Gazpacho Andaluz

Yield 6 servings (serving size: 1/2 cup)
Centuries ago, gazpacho was made with nothing more than bread, garlic, salt, olive oil, vinegar, and water. After the discovery of America, tomato was incorporated, and today, gazpacho has become a refreshing start to a meal. Olive oil and bread continue to be typical components, but we eliminated bread and cut down on the oil.

Ingredients

  • 1 1/2 pounds ripe tomatoes, each cut into quarters
  • 1 cup coarsely chopped peeled cucumber
  • 1/2 cup coarsely chopped Vidalia or other sweet onion
  • 1/2 cup coarsely chopped red bell pepper
  • 1/2 cup coarsely chopped green bell pepper
  • 3 tablespoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 5 garlic cloves, coarsely chopped

Nutrition Information

  • calories 80
  • caloriesfromfat 51 %
  • fat 5 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 1.5 g
  • carbohydrate 9 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 207 mg
  • calcium 18 mg

How to Make It

  1. Combine all the ingredients in a food processor; process until smooth. Press tomato mixture through a sieve over a bowl, pressing solids through with the back of a spoon; discard any remaining solids. Cover and chill.