Gazpacho (cold tomato soup)

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Written By Margaret Yarmush

  • 4-6 ripe tomatoes

  • 1 small cucumber, peeled and seeds removed

  • 1 green bell pepper, cored and seeds removed

  • 1/2 sweet onion, peeled

  • 1 garlic clove, peeled

  • 3 tablespoons olive oil

  • 2 tablespoons sherry vinegar

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon cumin

Put all ingredients together into a blender or food processor, blend for about one minute or until the gazpacho has reached your desired consistency. Once it is blended taste the gazpacho and add any extra seasonings to your taste.

Chill the gazpacho 3-4 hours in the refrigerator before serving. When ready to serve gazpacho, it is delicious topped with homemade croutons, sour cream and fresh herbs.

Margaret Yarmush
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