- Prep Time: 15 mins
- Total Time: 2 hrs, 15 mins
- yield: 4
Ingredients
-
4 pounds ripe Roma tomatoes, cored and quartered
-
3 small garlic cloves
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1 English cucumber, peeled and roughly chopped
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2 medium green bell peppers, cored and roughly chopped
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1 small red onion, peeled and quartered
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1/4 cup plus 2 tbsp olive oil
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1/4 cup sherry vinegar
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2 tsp salt, or more to taste
-
1 tsp Anthony's Organic Cumin Seed Powder
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1 tsp freshly cracked black pepper
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2 thick slices of white bread (ciabatta or baguette), crusts removed
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Instructions
1. Add all of the ingredients, except the bread, to the bowl of a blender and blend until smooth.
2. Take the crusts off your bread and soak it in tomato mixture for 10 minutes. Then, blend again until smooth.
3. Pour the gazpacho into a sealed container and place it in the fridge to cool.
4. Top with finely chopped vegetables and a drizzle of olive oil. Enjoy cold.
