Gazpacho Andaluz

July 27th, 2010 No Comments » Posted in recipes, Summer

Ingredients

  • 8 lg. ripe tomatoes; sun gold’s work really well too
  • 1 slice bread
  • 2 cloves garlic, minced
  • 1/2 small onion, chopped
  • 1/2 green pepper sliced
  • 1/2 cucumber, peeled & seeded
  • 1 tsp. parsley & basil
  • 2 Tbl. olive oil
  • 2 Tbl. balsamic vinegar
  • 1 Tbl. lemon juice
  • 1 tsp. worcestershire sauce
  • 1 tsp. salt & pepper
  • 2 (5.5 oz. cans) spicy vegetable jice
  • Pinch of cayenne
  • Pinch of sugar

Directions

Assemble tomatoes, bread, garlic, onion, green pepper & cucumber & cut into 1/2″ chunks.  Place about 1/3 – 1/2 of the mixture into food processor & blend until smooth.  NOTE:  often we leave the food processing step out for a chunkier gazpacho.  Stir remaining ingredients into mixture, cover & chill for 4 hours for best flavor.  Garnish with ripe olives, goats cheese, finely chopped basil & sometimes a hard boiled egg is a great addition as well.