Gazpacho Andaluz

recipe
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.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

August 2001
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