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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:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, August 2011


  • 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


  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.

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