Gazpacho with Almonds
Why I Love This Recipe
This is a yummy cold summer soup. Susan McGarvey
Ingredients You'll Need
1 lb. ripe tomatoes peeled
1 red pepper coarsely chopped
1 cucumber peeled and chopped
1 spring onion chopped
8 oz. fresh bread crumbs
1/2 cup almonds toasted
1 clove garlic, extra to garnish (optional)
1/4 cup extra virgin olive oil
2 tbsp. white wine vinegar
Salt and freshly ground black pepper
Cilantro to garnish (optional)
Directions
Place vegetables and nuts in food processor and chop until smooth.
Add oil, vinegar, and process a few seconds. Season with salt and pepper. Process a few more seconds.
Pour into bowls. Garnish with a slice of bell pepper and cucumber, cilantro and garlic if liked. Serve at once.
