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Ana Borrajo of Sapna Cafe has lived in Phoenix long enough to know that come July we are ready for something, anything cool. Her recipe for Gazpacho Andaluz definitely hits the spot! It’s healthy, it’s simple, and you don’t even have to turn on the stove.
See the recipe for Gazpacho Andaluz after the jump.
GAZPACHO ANDALUZ
1/4 red bell pepper 1/4 red onion 1/4 cucumber 1 garlic glove 1/2 cup extra virgin olive oil (I use Spanish olive oil, it’s the best! ) 4 tbsp balsamic vinegar 2 thin slices white baguette salt to taste
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Mix all together in food processor adding some water. Pass through a chinese colander if you like it smooth. Chill for an hour. Serve by the glass or in a soup bowl, adding small dices of tomato, cucumber, onion, bread and boiled egg.
