Gazpacho Andaluz

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GAZPACHO ANDALUZ

 

 

Ingredients:

  • 2 cups blended tomato puree*
  • 1 cup ripe tomato, diced
  • 1 cup chopped yellow or red bell pepper
  • 1 cup cucumber, peeled and chopped
  • 1/2 cup chopped cilantro
  • 1/4 cup red onion or scallions, finely chopped
  • 1 Tbs extra-virgin olive oil
  • 1 Tbs lemon juice
  • 1 Tbs lime juice
  • Up to 1 Tbs finely diced jalapeno pepper seeded (to taste)
  • 1 tsp garlic, minced
  • 1/2 tsp sea salt

Instructions:

  • Place all ingredients in a mixing bowl and mix well.
  • Chill for at least 30 minutes before serving.

*Note: If tomatoes do not have much flavor, add tomato powder or sun dried tomatoes to the puree as needed.

GAZPACHO ANDALUZ

 

Copyright © 2011 The Natural Epicurean Academy of Culinary Arts

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