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Gazpacho Andaluz

gazpacho andaluz

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5 from 1 review

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

  1. Core tomatoes and pepper; peel cucumber. Coarsely chop all.
  2. Puree everything except the oil in a blender. With the blender running, add the oil slowly to emulsify.
  3. Strain and refrigerate until cold.
  4. Serve in small glasses as a drink, or in bowls garnished with croutons and more cold, diced vegetables

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