Gazpacho Andaluz

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.