Gazpacho Andaluz

Centuries ago, gazpacho was made with nothing more than bread, garlic, salt, olive oil, vinegar, and water. After the discovery of America, tomato was incorporated, and today, gazpacho has become a refreshing start to a meal. Olive oil and bread continue to be typical components, but we eliminated bread and cut down on the oil.

Yield: 6 servings (serving size: 1/2 cup)

Ingredients

• 1 1/2  pounds  ripe tomatoes, each cut into quarters
• 1  cup  coarsely chopped peeled cucumber
• 1/2  cup  coarsely chopped Vidalia or other sweet onion
• 1/2  cup  coarsely chopped red bell pepper
• 1/2  cup  coarsely chopped green bell pepper
• 3  tablespoons  sherry vinegar
• 2  tablespoons  extra-virgin olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  sugar
• 1/4  teaspoon  ground cumin
• 5  garlic cloves, coarsely chopped

Preparation

Combine all the ingredients in a food processor; process until smooth. Press tomato mixture through a sieve over a bowl, pressing solids through with the back of a spoon; discard any remaining solids. Cover and chill.

Nutritional Information

Calories:

80 (51% from fat)

Fat:

5g (sat 0.7g,mono 3.4g,poly 0.6g)

Protein:

1.5g

Carbohydrate:

9g

Fiber:

2g

Cholesterol:

0.0mg

Iron:

0.8mg

Sodium:

207mg

Calcium:

18mg