Andalusian Gazpacho
Recipe type: soup
Cuisine: Spanish
Refreshing and nutritious gazpacho makes you feel like you're sitting on the beach on the Costa Del Sol.
  • 4 large ripe tomatoes (blanched and peeled) Chunked
  • 1 green bell pepper (seeded and cut into chunks)
  • ½ large cucumber or 4 small cucumbers coarsely chopped
  • ½ onion coarsely chopped
  • 4 cloves garlic
  • 4 tbsp extra virgin olive oil
  • salt to taste
  • ¼ tsp ground cumin
  • Tabasco (a couple drops) to taste
  • 5 tbsp lemon juice
  • 16 oz of pure water
Garnish (be creative)
  • Popular toppings include: chopped tomatoes, chopped onions, chopped peppers, chopped cucumber, croutons, or hard-cooked eggs, Also sometimes used are: chopped mint, chopped olives, pimento, diced apples, pears, melon or grapes, dill, oregano, parsley, basil, chili powder, cilantro, sour cream, yogurt,
  1. To peel, the tomatoes drop them into boiling water for about 1 minute. Take them out and let them cool. The skin should peel right off. Then chop into chunks
  2. Put the tomato into a food processor with the bell pepper, cucumber and onions until they are pureed. (If your blender is small you may have to do this in batches)
  3. If you want your soup smooth, strain the pureed vegetables and put them into a large bowl or soup tureen. If you want to enjoy more of the fiber in the vegetables, don't strain them.
  4. Add salt to taste, cumin and lemon juice, Tabasco to taste, water and stir. Add more water if you want a thinner soup and then correct the seasoning to your taste.
  5. Chill for at least 1 hour.
  6. Top with your favorite garnishes
Recipe by Baby Boomer Blog | Travel - Lifestyle for Women Over 50 at