Gazpacho Spanish Cold Tomato Soup Recipe
Ingredients
- 2 pounds ripe tomatoes, peeled or 32 oz canned tomatoes
- 1 medium carrot
- 1 medium cucumber
- 1 medium green pepper
- 2 garlic cloves
- 1/4 cup spanish extra virgin olive oil
- 3-4 tbsp spanish sherry vinegar
- 1/2 tsp. cumin powder (optional)
- Salt and pepper
- Ice cubes
- * reserve 1 tbsp each of chopped vegetables for garnish.
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