Andalusian Gazpacho
Refreshing and nutritious gazpacho makes you feel like you're sitting on the beach on the Costa Del Sol.
Ingredients
- 4 large ripe tomatoes blanched, peeled, cored and chunked - peels can cause gas.
- 1 bell pepper of any color seeded and cut into chunks
- 1/2 large cucumber or 4 small cucumbers coarsely chopped
- 1/2 onion coarsely chopped
- 4 cloves garlic remove the germ (middle of clove)
- 4 tbsp extra virgin olive oil
- 2 tbsp Spanish sherry vinegar
- 5 tbsp lemon juice
- 16 oz of pure water
- Tabasco a couple drops to taste
- 1/4 tsp ground cumin
- salt and cracked pepper to taste
Instructions
- To peel, the tomatoes drop them into boiling water for about 1 minute. Take them out and let them cool. The skin should peel right off. Then chop into chunks
- Put the tomatoes, cucumbers, onion, bell pepper, and water into a food processor and blend.
- If you want your soup smooth, you can strain the mixture into a large bowl or soup tureen. If you want to enjoy more of the fiber, don't strain it.
- Add salt, cracked pepper, cumin, sherry, lemon juice, Tabasco to taste, and stir. Add more water if you want a thinner soup and then correct the seasoning to your taste.
- Chill for at least 1 hour.
- Top with your favorite garnishes
Notes
Popular garnishes include chopped onions, chopped peppers, chopped cucumber, croutons, or hard-cooked eggs, Also sometimes used are: chopped mint, chopped olives, pimento, diced apples, pears, melon, or grapes, dill, oregano, parsley, basil, chili powder, cilantro, sour cream, yogurt,