Lunchbreak: Gazpacho andaluz from Cafe Marbella Tapas

Lunchbreak
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Cafe Marbella Tapas
5527 N. Milwaukee Avenue
Chicago
(773) 853-0128
www.cafemarbellatapas.com

Gazpacho Andaluz
Make 8 servings

Ingredients:
4 medium tomatoes
3 garlic cloves
1/2 medium red onions
1 red bell pepper
1/2 seedless cucumber peeled
1 cup of olive oil
2 Tablespoons of red wine vinegar
2 Tablespoons of sherry vinegar
1/2 cup of panna water
1/2 teaspoon of ground cumin
1 1/2 Tablespoons of salt

Directions:
Put the tomatoes, garlic, onions, cucumber and red pepper in the blender, add the water. Whirl briefly to puree. With the blender lid ajar pour the olive oil and vinegars while you continue to process the veggies, add salt and cumin. Then, strained and serve.
Tips: Garnish each plate with diced tomatoes, green peppers, red onions and croutons.

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