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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is my variation on Gazpacho Andaluz. I cook with low salt so added ingrediants such as jalapenos and onion keep things from being dull. If you used canned tomatoes look for the no salt added variety. Ingredients:
4 slices day old bread, crusts removed |
3 cloves roasted garlic |
1 jalapeno pepper, chopped,seeds removed |
1/2 cup sweet onion, chopped (vidalia works well) |
2 lbs ripe tomatoes, chopped and seeded (5 to 6 medium tomatoes) |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1 teaspoon black pepper |
1/4 cup olive oil |
2 tablespoons red wine vinegar |
1 cup water |
Directions:
1. Break up the bread and place it in a bowl with water to cover.
2. Soak until softened, squeeze out the water and place in a blender.
3. Add garlic and chopped jalapeno pepper and blend until smooth.
4. You may need to add a bit of water at this point.
5. Seed and chop the tomatoes.
6. Add the tomatoes and onion to the bread mixture and puree.
7. Add the cumin, vinegar, salt and pepper and blend briefly.
8. Add the olive oil in a slow stream while the blender is running on low.
9. Thin the gazpacho with water to the desired consistency.
10. If you use canned, diced tomatoes rather than fresh, reserve the canning liquid and thin the gazpacho with it.
11. Place the gazpacho in a covered container and chill well.
12. Serve garnished with thinly sliced green onion, or chopped cucumber, onion, green pepper, or tomato.
13. Slices of avocado look good, or a bit of cilantro.
14. I prefer to keep salt to a minimum and add other spices to make up.
15. Some may want to add more salt, or it can be eliminated all together.
16. Try adding a bit of lemon juice in place of the salt or increase the vinegar or jalapenos.
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