email this pageIngredients
4 or 5 very ripe tomatoes (about 2½ pounds), blanched, peeled and chopped
1/2 medium white onion, chopped (about ½ cup)
1 large cucumber, peeled
1 green bell pepper, seeded and chopped
2 garlic cloves (or 4 if you are Spanish)
3 or 4 (1/2-inch) slices day-old baguette, soaked in water
1/4 teaspoon salt
1/4 cup olive oil
2 to 4 tablespoons balsamic vinegar
Pinch ground cumin
Croutons (optional)
Instructions
1/2 medium white onion, chopped (about ½ cup)
1 large cucumber, peeled
1 green bell pepper, seeded and chopped
2 garlic cloves (or 4 if you are Spanish)
3 or 4 (1/2-inch) slices day-old baguette, soaked in water
1/4 teaspoon salt
1/4 cup olive oil
2 to 4 tablespoons balsamic vinegar
Pinch ground cumin
Croutons (optional)
1. Reserve some chopped tomato, onion and cucumber for garnish. Place tomatoes, onion, cucumber, bell pepper, garlic and bread in blender or food processor in batches. Purée until smooth. If a thinner consistency is desired, omit bread or add small amounts of water and blend further. Add salt, oil, vinegar and cumin. Chill. Serve with croutons, and garnish with reserved tomato, onion and cucumber. Serves 6.
Recipe courtesy of Martin Booe, Relish a Classic Dish, "Chill Out with Gazpacho," August 2008.
Nutritional Information
Recipe courtesy of Martin Booe, Relish a Classic Dish, "Chill Out with Gazpacho," August 2008.
Per serving: 200 calories, 10g fat, 0mg chol., 5g prot., 24g carbs., 3g fiber, 330mg sodium.
