Gazpacho Andaluz

By Scott Marley

1 lb. fresh tomatoes (peeled and seeded), or one large can of whole peeled tomatoes, with juice 1 cucumber, peeled, seeded, and chopped 1 small onion, roughly chopped 1 green bell pepper, chopped 1 red pepper, chopped 2 cloves garlic 2 medium slices of stale French bread, crust removed, soaked in water and squeezed out 3 tablespoons red wine vinegar 6 tablespoons Extra Virgin olive oil dash of tabasco salt & pepper to taste   Put everything in a food processor or blender, and go to town with the process button! Place in a bowl, cover, and chill (but you could also serve it over ice if you couldn't wait!). Decorate ever so prettily with croutons and more chopped veggies.

Top  Back