Gazpacho Andalus

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Gazpacho Andalus

Adapted from Tapas: A Taste of Spain in America by José Andrés
5 cups tomatoes, peeled, cored, seeded and chopped into chunks
½ cup minced onion
2 cups cucumber, peeled and chopped into chunks
½ cup green bell pepper, chopped into chunks
2 tablespoons sherry vinegar
½ cup water or vegetable stock
¾ cup olive oil
salt and pepper to taste

For garnish:

4 whole peeled garlic cloves, roasted
1 cup pine nuts, toasted
1 cup cucumber, diced
1 cup green bell pepper, diced
½ cup minced green onions, both white and green parts
2 cups toasted croutons

In a blender or food processor, combine tomatoes, onion, cucumber, bell pepper, sherry vinegar and stock. Add some salt as well, then blend until smooth. Add the olive oil and a little more salt and pepper, and blend some more until very smooth.

 (Blend for less time and/or pulse if a chunkier soup is desired).

Chill for 30 minutes. Pour into bowls or glasses, and serve with garnishes.

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