spanish style gazpacho

Spanish Style Gazpacho

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Wallace Hale


this is my recipe


★★★★★ 2 votes

15 Min


  • 1
    4-inch crustless baguette (save rest for serving)
  • 1/2 c
  • 2 lb
    ripe tomatoes
  • 1/4 c
    whole blanched almonds
  • 1 c
    olive oil
  • 1
    clove garlic thinly diced
  • 2 Tbsp
    sherry vinegar
  • ·
    salt and pepper to taste

How to Make spanish style gazpacho


  1. soak your bread in water until soft, about 2 minutes. squeeze out water for bread to resemble a dough - like consistancy.
  2. blanch your tomatoes and remove skin and quarter, removing seeds.
  3. in a food blender, blend bread and almonds until almonds are finely chopped while motor is running add oil and garlic in a slow, steady stream. add in tomatoes and the vinegar season with salt and pepper and blend until smooth. refridgerate 1 1/2 hrs. serve chilled in small portions, with crusty bread. ummmmm

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About spanish style gazpacho

Course/Dish: Other Soups
Main Ingredient: Bread
Regional Style: French
Dietary Needs: Vegetarian

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