Gazpacho Andaluz

Once upon a time, I was a college student studying abroad in Sevilla, Espana. While there, I squandered a lot of money shopping and didn’t practice Spanish as much as I should but I did have enough foresight to ask my host mom for her delicious gazpacho recipe. So, I pretty much came out ahead, if you ask me. :)

Twelve years later, it’s 80 degrees here in the PNW and I have a very sore mouth from getting braces put on yesterday. I couldn’t be more thankful for my priceless gazpacho! And now I’m thrilled to share it with all of you…

  
Gazpacho Andaluz

Ingredients

6 Roma tomatoes

2 cloves garlic

1/2 cucumber

1 red bell pepper

1/4 cup apple cider vinegar

3/4 cup extra virgin olive oil

1-2 tsp chopped jalapeño 

Salt and pepper to taste

Directions

Chop all your veggies and toss into a blender. Pulse until you don’t see any large chunks. Add the vinegar and pulse a few more times. Run the blender on low and stream the olive oil in. Add the jalapeño, one teaspoon at a time, salt, pepper and blend until your desired taste and consistency. Chill for at least an hour but even better, overnight. Serve with some crusty bread and envision yourself on a sunny patio in Spain!

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