Gazpacho Andaluz

  • 1 1/2 lbs ripe tomatoes, cut into quarters 
  • 1 cup English cucumber, coarsely chopped
  • 1/2 cup sweet onion, coarsely chopped
  • 1 cup bell pepper, coarsely chopped 
  • 3 tbsp sherry vinegar 
  • 2 tbsp extra virgin olive oil 
  • 1/2 tsp salt
  • 1/4 tsp sugar 
  • 1/4 tsp cumin
  • 5 garlic cloves, coarsely chopped
Combine all ingredients in a high-powered blender. Serve chilled.  



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