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.
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
How to Make It
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.