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Summer Gazpacho

In Gluten Free, Main Course, Soup on July 14, 2011 at 3:46 am

1 pound ripe green heirloom tomatoes, cored, cut into large chunks
1 6-inch piece unpeeled cucumber, diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salted roasted Marcona almonds
2 tablespoons extra-virgin olive oil
2 large garlic cloves, peeled
1 tablespoon Champagne vinegar or other white wine vinegar
1 teaspoon (or more) coarse kosher salt

Now this is a no-brainer. Perfect if you’re tired of campbells and have a lot of fresh veggies lying around. So besides putting it all in a blender, chilling, and serving, I have a few suggestions:

– you may want to blend this in portions. A pound of tomatoes is a lot for a itty bitty blender. Unless you have the jumbo ones that can demolish anything.
– almost puree the gazpacho, then put in another pound of chopped tomatoes and only blend for a second or two – this gives the gazpacho a nice, chunky texture which is yummy with real fresh tomatoes
– don’t put in a whole lot of celery, (don’t leave it out!) but it doesn’t necessarily add a ton of flavor
– wait to salt it until you’ve tried it, it may not need it or may need a lot of salt/pepper, depending on how fresh your veggies are/your individual preference

I served this with a grilled chicken for a lunch – super simple, yummy.
For a little extra flair, put some chopped chives, almonds and fresh green tomatoes on top as garnish.

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