Gazpacho

By Elisa Rode

Ingredients:

  • 1, 28-Oz can of diced tomatoes
  • 1 Sm Green bell pepper, cored and seeded. 
  • 1 Med size cucumber, peeled and chopped into 3-4 segments
  • 1 small red onion
  • 1 tsp Garlic
  • 1 Tbs Red Wine Vinegar (Can substitute Sherry vinegar).
  • 1 tsp Smoked Paprika
  • 1 tsp salt (I used Tony Chachere’s) 
  • 1 Tbs ground cumin (I like a lot of cumin. You can back off of this if you are not a cumin fan to 1 tsp)
  • 1/4 C Olive Oil

Optional: Add a healthy piece of white bread or baguette bread with the crust removed. 

Directions: 

  1. Add everything EXCEPT the olive oil to the blender or food processor. (It may be too much for a standard blender cup, so you may have to do it in batches). 
  2. Blend until smooth. 
  3. Let stand for 5-10 min. 
  4. Drizzle in the olive oil slowly while blending. 

Serve with toasted bread.

Will keep for 2-3 days in the fridge, and is generally better on day 2! 

 

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