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Gazpacho

Chat.n.Dish's picture
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!
Ingredients
  Ripe firm tomatoes 3 Large
  English cucumber 1 Medium, deseeded
  Garlic cloves 2 Small, minced
  Balsamic vinegar 1 Cup (16 tbs) (white)
  Sweet paprika 1 Tablespoon (Spanish)
  Almonds 3 Cup (48 tbs), coarsely chopped
  Sourdough bread 1 Cup (16 tbs), cubed
  Extra virgin olive oil 3 Cup (48 tbs)
  Sea salt 1 Pinch
  Cracked black pepper 1 Pinch
Directions

GETTING READY
1.Roughly chop the tomatoes and cucumber.
2.Mince the garlic.

MAKING
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.

SERVING
7.Serve chilled garnished with some additional finely chopped tomatoes and cucumber along with garlic crostini or croutons.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Spanish
Course: 
Appetizer
Taste: 
Sweet Sour
Method: 
Chilling
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
6

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