TRADITIONAL GAZPACHO

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Traditional Gazpacho image

From Bittman Takes on America's Chefs I've been planning to make this forever(well a couple of months now), getting tired of the cookbook sitting on the coffee table so am posting this to clear up some of my clutter.

Provided by lets.eat

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb tomatoes, roughly chopped (undrained) or 1 (14 ounce) can tomatoes (undrained)
1 medium cucumber, peeled and diced
2 -3 slices bread (a day or two old)
1/4 cup extra virgin olive oil, plus more for garnish
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
1 garlic clove, chopped (to taste)
salt and black pepper

Steps:

  • Combine the tomatoes, cucumber, bread, oil, vinegar, and garlic with 1 cup water in a blender; process until smooth. If the gazpacho seems too thick, thin with additional water.
  • Taste and add salt and black pepper as necessary. Serve immediately (or refrigerate and serve within a couple of hours. Drizzle with additional olive oil.

Nutrition Facts : Calories 185.4, Fat 14.2, SaturatedFat 2, Sodium 92.7, Carbohydrate 13.8, Fiber 2, Sugar 4.8, Protein 2.5

*** Explore more Traditional Gazpacho Recipes »

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