Gazpacho Andaluz

Yield: 6 servings (serving size: 1/2 cup)
Source: Cooking Light, AUGUST 2001
CL Comments: Centuries ago, gazpacho was made with nothing more than bread, garlic, salt, olive oil, vinegar, and water. After the discovery of America, tomato was incorporated, and today, gazpacho has become a refreshing start to a meal. Olive oil and bread continue to be typical components, but we eliminated bread and cut down on the oil.
Comments from a CA Kitchen: I ate half the recipe and called it a light dinner. Thought it was really good and was surprised none of us has tried a gazpacho before.

INGREDIENTS:

1 1/2 pounds ripe tomatoes, each cut into quarters
1 cup coarsely chopped peeled cucumber
1/2 cup coarsely chopped Vidalia or other sweet onion
1/2 cup coarsely chopped red bell pepper
1/2 cup coarsely chopped green bell pepper
3 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground cumin
5 garlic cloves, coarsely chopped

INSTRUCTIONS:

  1. Combine all the ingredients in a food processor; process until smooth. Press tomato mixture through a sieve over a bowl, pressing solids through with the back of a spoon; discard any remaining solids. Cover and chill.

NUTRITIONAL INFO:

Healthy Units: 2 per serving or Core
CALORIES 80(51% from fat); FAT 5g (sat 0.7g,mono 3.4g,poly 0.6g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 18mg; SODIUM 207mg; FIBER 2g; IRON 0.8mg; CARBOHYDRATE 9g

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