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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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