Gazpacho
Ingredients
- 2 pounds tomatoes roughly chopped
- 1 medium red or green bell pepper roughly chopped
- 1/4 medium cucumber peeled and roughly chopped
- 1/2 red onion roughly chopped
- 1/3 cup extra virgin olive oil
- 1/3 cup almonds
- 1 slice white bread torn into 1-inch pieces
- 3 tablespoons sherry, or red wine, vinegar
- 1 medium fresh jalapeño seeded and roughly chopped
- 2 garlic cloves preferably Korean Mountain, or any other Rosedale variety
- Salt and black pepper
- 1 avocado, thinly sliced optional
Instructions
- Put the tomatoes, bell pepper, cucumber, onion, olive oil, almonds, bread, vinegar, jalapeño, and garlic in a blender; season with salt and pepper. Process until smooth, adding up to ½ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
- Taste and adjust the seasoning. Refrigerate for up to a few hours before serving or serve immediately, garnished with the avocado if desired.
Comments are closed