Recipe courtesy of Joaquin Ramirez
Gazpacho Andaluz
Getting reviews...
- Total: 20 min
- Prep: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 691
- Total Fat
- 42 g
- Saturated Fat
- 6 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 1116 mg
- Total: 20 min
- Prep: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 691
- Total Fat
- 42 g
- Saturated Fat
- 6 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 1116 mg
Ingredients
Directions
- In a small bowl combine the bread and water and allow to soak for a few minutes. Place in a food processor with the peppers, onion, cucumber, garlic, and salt, to taste, and process until smooth. Add the tomatoes, vinegar, and olive oil and process until smooth.
- To serve, place in small bowls and garnish with diced tomatoes, peppers, and cucumbers. Drizzle with sherry vinegar.
