Andalusian Gazpacho
from "La Cocina de Mama"
2 1/2 lbs very ripe tomatoes, cored and quartered
2 garlic cloves, coarsely chopped
1 medium red bell pepper, cored, seeded and diced, plus more for garnish
1 (2" thick) slice firm French-style bread, crust removed
2 Tbls sherry vinegar
2 tsps salt
1/2 tsp ground cumin
1 tsp sugar
1/2 cup extra virgin olive oil
Place half the tomatoes, garlic, pepper, bread, vinegar, salt, cumin and sugar in a food procesor. Process until no large pieces remain. With motor running, add remaining tomatoes. Gradually add oil and process until smooth. Pass through a food mill or strainer, pressing with the back of a ladle to extract as much liquid as possible. Discard solids.
Chill several hours or overnight. Taste and add more vinegar or salt if needed. Serve with chopped red pepper, tomato and cucumber if desired.
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