Refreshing Gazpacho with Mint and Feta


Gazpacho Andaluz


For 4 Servings:

1 Kilo of Tomatoes, diced
1 Green Bell Pepper, diced
1 Jalapeño, diced
1 Cucumber, seeded and diced
1 Clove Garlic, germ removed
50g Baguette, cut into cubes
45ml Olive Oil
30ml Vinegar
5g Salt


Dice a kilogram of tomatoes, a seeded cucumber, a green pepper, and an optional jalapeño into cubes.
Add to a food processor or blender, along with a clove of garlic (with the central germ removed), 50g of diced bread (a baguette is best), 30ml of vinegar, 45ml of extra virgin olive oil, and a pinch of salt.
Puree until smooth. Optionally strain through a sieve for a more watery texture.
Top with toasted bread cubes, and an optional bit of crumbled feta and chiffonaded mint.

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