Creamy Tomato Gaspacho

tomato-gazpacho-0811mld107419_vert

 

 

Gaspacho is a term that means, simply, a soup made of uncooked vegetables.  The choices and combinations are endless.  In fact, fruit “gaspachos” are making their way onto restaurant menus and family dinner tables. Some gaspachos are delivered with meaty chunks of vegetables floating in vegetable juice, while others are blended or processed to a chunky or smooth puree. This is a pureed version, made rich and creamy with a handful of sliced blanched almonds that have been toasted to draw out the nuttiness. It’s a lovely variation on traditional gaspacho and is certain to become a favorite. Adapted from Martha Stewart.  Adrienne demoed this at Brookside July 16 and US Botanic Garden July 17, 2014.

2 pounds tomatoes (about 4), cored and coarsely chopped
½ English cucumber, peeled, seeded, and coarsely chopped
½ onion, coarsely chopped
1 small garlic clove
½ t hot pepper flakes
1 t salt
2 ounces blanched almonds (scant ½ cup), toasted
2 T sherry vinegar
2 T olive oil, plus more for drizzling
¼ – ½ C water
Coarse salt and freshly ground pepper

Puree tomatoes, cucumber, onion, garlic, almonds, vinegar, oil, and salt in a blender until smooth; add enough water to get the right consistency, not too thick. Refrigerate two hours. Drizzle with oil, and season with salt and pepper just before serving.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s