INGREDIENTS

• 4 Roma tomatoes (1 pound)
• 1 cucumber
• 1/2 green bell pepper
• 1 cup ice water (or literally ice + water like I prefer)
• 2 tablespoons red wine vinegar
• 1/2 clove garlic
• 1 pinch cumin seed
• 1 1/2 teaspoons salt
• 3 tablespoons olive oil
• Garnish: croutons, diced cucumber, diced onion, bell pepper

INSTRUCTIONS

1. Core tomatoes and pepper; peel cucumber. Coarsely chop all.
2. Puree everything except the oil in a blender. With the blender running, add the oil slowly to emulsify.
3. Strain and refrigerate until cold.
4. Serve in small glasses as a drink, or in bowls garnished with croutons and more cold, diced vegetables

Author: Hilah Johnson https://hilahcooking.com/gazpacho-andaluz/