No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Smooth Tomato Gazpacho

A quick spin in the blender is all it takes to transform raw vegetables into a silky soup. Almonds add rich flavor and body.

  • prep: 20 mins
    total time: 1 hour
  • servings: 4

advertisement

advertisement

Ingredients

  • 2 pounds tomatoes (about 4), cored and coarsely chopped
  • 1/2 English cucumber, peeled, seeded, and coarsely chopped
  • 1/2 onion, coarsely chopped
  • 1 small garlic clove
  • 2 ounces blanched almonds (scant 1/2 cup), toasted
  • 1/4 cup water
  • 2 tablespoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper

Directions

  1. Step 1

    Puree tomatoes, cucumber, onion, garlic, almonds, water, vinegar, oil, and 2 1/4 teaspoons salt in a blender until smooth; season with pepper. Refrigerate for at least 45 minutes. Drizzle with oil, and season with salt and pepper just before serving.

Source
Martha Stewart Living, August 2011

advertisement

advertisement