Tomato And Almond Gazpacho Recipes

MALAGA ALMOND GAZPACHO

Malaga Almond Gazpacho image

Provided by Parador de Gibralfaro

Categories Soup/Stew Nut Tomato No-Cook Quick & Easy Summer Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 (3-inch-long) piece baguette, crust discarded
1 garlic clove
1/2 teaspoon salt
1/4 lb whole blanched almonds (3/4 cup)
1 tablespoon Sherry vinegar (preferably "reserva"), or to taste
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
2 cups ice water
Garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/3 lb)

Steps:

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

AVOCADO AND HEIRLOOM TOMATO GAZPACHO

Avocado and Heirloom Tomato Gazpacho image

Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.

Provided by Food Network

Categories side-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 yellow bell pepper, diced (about 1 cup)
1 orange bell pepper, diced (about 1 cup)
1 large seedless cucumber, peeled and diced (about 1 1/4 cups)
1 medium shallot, minced
1 medium clove garlic, minced
2 medium heirloom tomatoes, diced (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lime
1 tablespoon Louisiana-style hot sauce, such as Texas Pete
2 tablespoons champagne vinegar or red wine vinegar
1/4 cup olive oil
Kosher salt and coarse black pepper
1 avocado, roughly chopped
1/2 cup plain Greek yogurt, for garnish

Steps:

In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

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