SPANISH GAZPACHO
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
One 4-inch crustless baguette (reserve remaining baguette for serving)
½ cup water
2 pounds ripe tomatoes
¼ cup whole blanched almonds
1 cup garlic-infused olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly cracked black pepper, to taste
Soak the bread in water until soft, about 2 minutes. Squeeze out water for bread to resemble a dough-like consistency.
Remove skins from tomatoes by bringing a large pot of water to a boil. Cut a shallow "×" on the top of each tomato and drop in the boiling water for 60
seconds to blanche. Meanwhile, prepare an ice bath by filling a large bowl with ice and water. Remove blanched tomatoes from boiling water and immediately
plunge tomatoes into ice bath. Remove skins of tomatoes and quarter, removing seeds.
In a food processor or blender, blend bread and almonds until almonds are finely chopped. While motor is running, add oil in a slow, steady stream. Once
a smooth, thick consistency is reached, add in skinned and seeded tomatoes and the vinegar. Season to taste with salt and pepper and blend until smooth.
Refrigerate soup for at least one hour.
Serve this rich soup chilled, in small portions, with crusty bread and enjoy!
What makes this recipe really sing:
I especially love the Spanish flair of this cold soup and how incredible the consistency is; it's almost like a sauce and could even be great served as
a dip for cold seafood. Be sure to make this when tomatoes are at their peak of ripeness and use a good sherry vinegar, such as a reserva. Try using Marcona
almonds if you have them; they are extra buttery and a bit of an indulgence in this soup.
What to toss in if you have it:
Finely chopped hard-boiled egg and thin slices of Serrano ham are classic garnishes for this soup. I personally love to add just the ham and I usually
fry julienned strips in a bit of olive oil to crisp before topping the cold soup. It's incredibly yummy!
YIELD: 4 TO 6 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
_._,_._,_
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
One 4-inch crustless baguette (reserve remaining baguette for serving)
½ cup water
2 pounds ripe tomatoes
¼ cup whole blanched almonds
1 cup garlic-infused olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly cracked black pepper, to taste
Soak the bread in water until soft, about 2 minutes. Squeeze out water for bread to resemble a dough-like consistency.
Remove skins from tomatoes by bringing a large pot of water to a boil. Cut a shallow "×" on the top of each tomato and drop in the boiling water for 60
seconds to blanche. Meanwhile, prepare an ice bath by filling a large bowl with ice and water. Remove blanched tomatoes from boiling water and immediately
plunge tomatoes into ice bath. Remove skins of tomatoes and quarter, removing seeds.
In a food processor or blender, blend bread and almonds until almonds are finely chopped. While motor is running, add oil in a slow, steady stream. Once
a smooth, thick consistency is reached, add in skinned and seeded tomatoes and the vinegar. Season to taste with salt and pepper and blend until smooth.
Refrigerate soup for at least one hour.
Serve this rich soup chilled, in small portions, with crusty bread and enjoy!
What makes this recipe really sing:
I especially love the Spanish flair of this cold soup and how incredible the consistency is; it's almost like a sauce and could even be great served as
a dip for cold seafood. Be sure to make this when tomatoes are at their peak of ripeness and use a good sherry vinegar, such as a reserva. Try using Marcona
almonds if you have them; they are extra buttery and a bit of an indulgence in this soup.
What to toss in if you have it:
Finely chopped hard-boiled egg and thin slices of Serrano ham are classic garnishes for this soup. I personally love to add just the ham and I usually
fry julienned strips in a bit of olive oil to crisp before topping the cold soup. It's incredibly yummy!
YIELD: 4 TO 6 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
_._,_._,_
