Gazpacho Andaluz

3 Reviews
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Yield
6 servings (serving size: 1/2 cup)
August 2001
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 80
  • Caloriesfromfat 51%
  • Fat 5g
  • Satfat 0.7g
  • Monofat 3.4g
  • Polyfat 0.6g
  • Protein 1.5g
  • Carbohydrate 9g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 0.8mg
  • Sodium 207mg
  • Calcium 18mg

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.

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Ratings & Reviews

rstarrlemaitre's Review

JenRaj
August 30, 2013
I thought this was too vinegary, and would only use 2 tablespoons, plus more tomato to balance the flavor. Also would add bread, as is more traditional, or some sort of fresh cucumber salsa on top. Wouldn't make again, as is.

JenRaj's Review

rstarrlemaitre
May 08, 2012
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.

Cordesika's Review

Cordesika
February 27, 2011
This is my favorite gazpacho recipe, and I have been making it for years both for family and for guests. I usually use only red bell peppers and balsamic vinegar. I usually serve it with a breaded feta and spinach dish.