Hot summer days just call out for cold soups and Gazpacho is the perfect solution for keeping you and the kitchen cool! Originally Gazpacho was made using a mortar and pestle to mash each ingredient separately; time consuming for sure! This Gazpacho recipe lets the food processor do all the work for you. So think Spain, sunshine and fun while enjoying this summer tomato treat!
Ripe firm tomatoes
1 Medium, deseeded
2 Small, minced
1 Cup (16 tbs) (white)
1 Tablespoon (Spanish)
3 Cup (48 tbs), coarsely chopped
1 Cup (16 tbs), cubed
Extra virgin olive oil
3 Cup (48 tbs)
Cracked black pepper
1.Roughly chop the tomatoes and cucumber.
2.Mince the garlic.
3.In a blender combine tomatoes, cucumber, garlic, balsamic vinegar, almonds, sourdough bread and paprika.
4. Pulse until pureed. With your motor running, pour in the olive oil through the food chute while blending.
5. When smooth, transfer to a bowl. Season with salt and pepper.
6. Refrigerate for 2 hours or until chilled.
7.Serve chilled garnished with some additional finely chopped tomatoes and cucumber along with garlic crostini or croutons.