Ingredients
- 3 lbs (about 4 large) ripe tomatoes, cored and cut into large chunks
- 1 red pepper, seeded and cut into chunks
- 2 cucumbers, peeled, seeded, and cut into chunks (not English cucumbers)
- 1 small red onion, peeled and cut into chunks
- 3 garlic cloves, peeled and smashed
- 2 tbsp kosher salt
- 2 slices of bread, or one roll, torn into large pieces (optional)
- ¼ cup olive oil
- 2-4 tbsp sherry vinegar
- black pepper
Instructions
- Combine tomatoes, red pepper, cucumbers, onion, garlic, and salt in a large bowl and toss to thoroughly mix in the salt. Let this sit at room temperature for at least 30 minutes, or up to 2 hours.
- After 30 minutes, drain juices from the tomato mixture into a bowl, and add the bread (this step is optional. You can skip the bread entirely). If you don’t add the bread, then the tomato mixture can sit until the next step
- With a food processor (or a blender), add the vegetables and pulse chop. Add the bread, and pulse chop again. Add the olive oil, vinegar, and a pinch of black pepper, and process until it’s smoother, but still has some texture. You may need to do this in multiple batches
- Adjust the flavor as needed, with salt, pepper and/or vinegar. Serve at room temperature, or chilled
Notes
Yield: Approximately two quarts
Nutrition Facts
Andalusian Gazpacho
Amount per Serving
Calories
130
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
1789
mg
78
%
Potassium
573
mg
16
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
3
g
6
%
Vitamin A
1937
IU
39
%
Vitamin C
46
mg
56
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.