Easy and delicious! What else could you ask for? I think the key ingredient is the sherry vinegar. Yum! I have used canned tomatoes in the past and it is even easier and still delicious. Make this often.
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
More From Cooking Light
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
- 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.
Gazpacho Andaluz Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook
- CUISINE: Spanish
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Gluten-Free
- COOKING METHOD: Food Processor
- PUBLICATION: Cooking Light
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