[amandads]

Traditional Gazpacho

This recipe serves: 6



INGREDIENTS:
4 ripe, red tomatoes, coarsely chopped
1 green bell pepper, cored, seeded and coarsely chopped
1 cucumber, peeled, seeded and finely diced (set aside 2 tablespoons for garnish)
1/2 medium red onion, finely diced (set aside 2 tablespoons for garnish)
2 cloves garlic, chopped
1 slice French bread, diced
1/4 cup chopped, fresh herbs, such as basil, oregano and/or flatleaf parsley (set aside 2 tablespoons for garnish)
1 cup ice water, or as needed
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar, or to taste
salt to taste
freshly ground black pepper


COOKING INSTRUCTIONS:
1. Place the tomatoes, pepper, cucumber, onion, garlic, and bread in a food processor and process to a smooth puree. Add the herbs, water, oil, vinegar, salt and pepper. Correct the seasoning, adding salt or vinegar to taste: the gazpacho should be highly seasoned. The gazpacho should be thick but pourable. Add water as needed.
2. To serve, ladle the gazpacho into chilled bowls. Garnish each with a sprinkling of the reserved cucumber, onion and herbs.

Serving Size: about 1 cup

Number of Servings: 6
Per Serving
Calories
90
Carbohydrate
10 g
Fat
5 g
Fiber
2 g
Protein
2 g
Saturated Fat
1 g
Sodium
131 mg


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