Gazpacho Andaluz
- Yield: 4 cups 1x
Ingredients
Scale
- 4 Roma tomatoes (1 pound)
- 1 cucumber
- 1/2 green bell pepper
- 1 cup ice water (or literally ice + water like I prefer)
- 2 tablespoons red wine vinegar
- 1/2 clove garlic
- 1 pinch cumin seed
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
- Garnish: croutons, diced cucumber, diced onion, bell pepper
Instructions
- Core tomatoes and pepper; peel cucumber. Coarsely chop all.
- Puree everything except the oil in a blender. With the blender running, add the oil slowly to emulsify.
- Strain and refrigerate until cold.
- Serve in small glasses as a drink, or in bowls garnished with croutons and more cold, diced vegetables
Find it online: https://hilahcooking.com/gazpacho-andaluz/