Gazpacho  

This recipe can be made with a blender, food processor, immersion blender or a food mill. Each option will give you a slightly different texture, listed from more smooth to more chunky. If you choose an immersion blender or food mill, I would omit the almonds or substitute with almond flour or a bit of almond butter.

2 pounds tomatoes, roughly chopped
1 medium green bell pepper, roughly chopped
1 small cucumber, peeled and roughly chopped
2 leeks sliced, white parts only
1/3 cup extra-virgin olive oil
1/3 cup almonds
1 very thick slice of French bread, torn into 1-inch pieces, about ½ cup
3 tablespoons sherry vinegar
1 Hungarian yellow pepper, seeded and roughly chopped
2 garlic cloves
Salt and black pepper
1 avocado, thinly sliced (optional)

Put the tomatoes, bell pepper, cucumber, onion, olive oil, almonds, bread, vinegar, hot pepper, 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, garnish with the avocado if desired.

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