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Gazpacho
Ingredients
- 3 large ripe tomatoes rough chopped
- 1 seedless cucumber peeled and rough chopped
- 2 cloves garlic rough chopped
- 1 tablespoon sweet paprika
- 1 cup sourdough bread cubes
- 3/4 cup fresh almonds
- 1/3 cup white balsamic vinegar
- 3/4 cup extra virgin fruity olive oil
- Salt and pepper to taste
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!
Preparation
- Combine all ingredients except the olive oil, salt and pepper in a food processor.
- With the food processor on high drizzle in the olive oil until everything is liquefied.
- Add salt and pepper to taste and chill for 2 hours before serving.