Chilled Gazpacho Andaluz in the Style of Pedro Almodóvar

Course Side Dishes

Ingredients in this Recipe

1 1/2 to 2 pounds ripest, sweetest most flavorful tomatoes, quartered
1 firm medium sized cucumber, peeled, seeded and diced
1 small green bell pepper, cored, seeded and diced
1 small red bell pepper, cored, seeded and diced
1/2 cup fragrant extra virgin olive oil
1/2 small red or Spanish onion, peeled and chopped
1/4 cup bottled spring water,
2 small garlic cloves, minced
2 tablespoons aged sherry vinegar
2 thick slices of day old country bread, crusts removed and cut into small pieces
Pinch of ground cumin (optional)
Sea salt

See Full Recipe at The Kitchn