Prep 40 mins
Cook 0 mins
This is my variation on Gazpacho Andaluz. I cook with low salt so added ingrediants such as jalapenos and onion keep things from being dull. If you used canned tomatoes look for the no salt added variety.
- 4 slices day old bread, crusts removed
- 3 cloves roasted garlic
- 1 jalapeno pepper, chopped,seeds removed
- 1⁄2 cup sweet onion, chopped (Vidalia works well)
- 2 lbs ripe tomatoes, chopped and seeded (5 to 6 medium tomatoes)
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1 teaspoon black pepper
- 1⁄4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 cup water
- Break up the bread and place it in a bowl with water to cover.
- Soak until softened, squeeze out the water and place in a blender.
- Add garlic and chopped jalapeno pepper and blend until smooth.
- You may need to add a bit of water at this point.
- Seed and chop the tomatoes.
- Add the tomatoes and onion to the bread mixture and puree.
- Add the cumin, vinegar, salt and pepper and blend briefly.
- Add the olive oil in a slow stream while the blender is running on low.
- Thin the gazpacho with water to the desired consistency.
- If you use canned, diced tomatoes rather than fresh, reserve the canning liquid and thin the gazpacho with it.
- Place the gazpacho in a covered container and chill well.
- Serve garnished with thinly sliced green onion, or chopped cucumber, onion, green pepper, or tomato.
- Slices of avocado look good, or a bit of cilantro.
- I prefer to keep salt to a minimum and add other spices to make up.
- Some may want to add more salt, or it can be eliminated all together.
- Try adding a bit of lemon juice in place of the salt or increase the vinegar or jalapenos.
Wow, look at the sodium content! Nice feature, figuring out the nutritonal values for us, I didn't realize this was so high. Back to the drawing board on this, wonder if I can find some low salt bread to use.