Gazpacho Andaluz

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 51%
  • Fat: 5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.5g
  • Carbohydrate: 9g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 207mg
  • Calcium: 18mg

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

  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.
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