I am pretty sure the first time I ever had Gazpacho was in the early 70’s. Rather a cool-food of the moment it seemed to show up everywhere at potlucks and restaurants. Mostly chunky with too many onions taking over, and watery, I was never a fan. Over the years I tried the many versions of this Spanish soup that crossed my culinary path. The only vaguely appealing gazpachos were the blended-until-smooth ones…until recently.
I wish I could say the recipe is original, but it is not. On the other hand, I cannot say where it came from as it was cut from a magazine years ago and I recently found it in a file where I used to put such things before iphones and scanners. So I made this classic Andalusian Gazpacho a couple of weeks ago using Nashville homegrown tomatoes. I want to thank the cook who came up with this recipe and I want to thank them for converting me. Full of summer goodness.
Ingredients stuffed into my food processor…….
…and in a few seconds becoming creamy goodness.
I ate it for days. I froze some for later. August is a hot month calling for cooling foods. There’s a bumper crop of local tomatoes and cucumbers right now in the farmer’s markets. This soup is a good way to use those too-ripe-to-slice tomatoes as well.
Andalusian Gazpacho-Nashville Style
Ingredients:
- 4-5 very ripe tomatoes, cored and chopped
- 1/2 English cucumber, peeled, seeded and chopped (can use a home-grown as well)
- 1/4 cup chopped red onion
- 1 garlic clove
- 1/2 cup toasted slivered or sliced almonds
- 1/3 cup water
- 2-3 tablespoon sherry or red wine vinegar
- 3 tablespoons good olive oil, plus more for drizzling
- Sea salt and freshly ground black pepper to taste
- Optional: shredded cucumber for garnish
Directions:
- Put all the ingredients into a food processor or blender and process until very smooth.
- Taste and adjust seasonings. Chill in a glass container with a lid until ready to serve.
- To serve drizzle with additional olive oil. Top servings with shredded cucumber if you wish.
We love gazpacho. I’ve never added nuts, but boy, I bet that would give it a whole new nuance!
It does add an incredible “other” flavor…more creamy and less tart…very wonderfully smooth flavor and texture gazpacho. Many thanks.
Very delicious recipe 🙂
Yes it is just the thing for a hot summer day. Thanks for stopping by.
I had a similar gazpacho in Provence and remember it as if it was yesterday. Bad gazpachos can turn one off them forever. I like the pureed ones best and love the addition of almonds in this one. There is a Spanish seafood stew I always order at the beach with almonds in the sauce and it is wonderful. Must try this! Thanks Teresa.
Johanne Lamarche
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Thanks Johanne…I have had a busy summer and have not caught up with you yet but today is the day. Happy Day. T
Perfect timing. I have a glut of ripe tomatoes and delicious cucumbers. Those drops of oil gleaming on top are so inviting.
This is really “tomato glut” time of the late summer and I am trying to eat and use as many as I can. Give this a try. It’s so delicious. Happy September.
I’m definitely trying this!
Give it a whirl my dear and let me know how it comes out and what tweaks you give it. Thanks for coming by.
What a great Migraine-friendly recipe. Perfect thing to do with that bounty of tomatoes! Bravo 💜💜💜
Thanks so much and enjoy Adele. T
Looks great!
Thanks you so much for taking the time to stop by. Happy September painting.
You are welcome, Teresa and thanks!
Looking forward to trying this!
Thanks for stopping by and let me know how it turns out. Happy September.
Beautifully done! I’m taking every opportunity I can to eat fresh tomatoes right now. This will be a great addition.
Hi Phillip and thank you so much for taking the time to stop by my blog. I keep up with you but am really lame at times on commenting. Great end-of-season tomato time here in Nashville. Best to you.