Best 2 Tomato And Almond Gazpacho Recipes

Welcome to a refreshing and flavorful culinary journey with our delectable Tomato and Almond Gazpacho recipe. This chilled Spanish soup, originating from the vibrant region of Andalusia, offers a delightful symphony of textures and tastes. Our gazpacho is meticulously crafted using fresh, ripe tomatoes, providing a luscious red hue and a burst of natural sweetness. We've carefully curated a selection of ingredients that harmoniously blend to create a delightful balance of flavors. From the toasted almonds that add a nutty crunch to the cucumbers that provide a crisp texture, each element contributes to an unforgettable experience. The gazpacho's vibrant red color and enticing aroma will captivate your senses, while its smooth consistency and refreshing taste will tantalize your palate. Whether you're seeking a light lunch option or a refreshing appetizer, this Tomato and Almond Gazpacho will undoubtedly satisfy your cravings.

In addition to the classic Tomato and Almond Gazpacho, we've also included two exciting variations to cater to diverse preferences. Our Green Gazpacho boasts a vibrant green color and a refreshing blend of green tomatoes, cucumber, and avocado. This variation offers a unique twist on the traditional gazpacho, with a lighter and more herbaceous flavor profile. For those who prefer a smoky and robust flavor, our Roasted Red Pepper Gazpacho is an absolute must-try. Roasted red peppers, combined with tomatoes, create an intense and smoky flavor that is sure to delight your taste buds.

Each of these gazpacho recipes is crafted with the utmost care and attention to detail, ensuring an extraordinary culinary experience. Whether you prefer the classic tomato version or are intrigued by the unique flavors of our green or roasted red pepper variations, we guarantee that these gazpacho recipes will leave you feeling refreshed, satisfied, and eager for more. So, gather your ingredients, prepare your taste buds, and embark on a delightful journey into the world of gazpacho.

Here are our top 2 tried and tested recipes!

TOMATO AND WATERMELON GAZPACHO

Tomato and Watermelon Gazpacho image

Provided by Food Network Kitchen

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 medium tomatoes, preferably heirloom varieties, chopped
4 cups diced seedless watermelon
1 cucumber, peeled, seeded and chopped
1 yellow bell pepper, chopped
1 medium shallot, sliced
1/3 cup loosely packed basil and mint, plus small leaves for topping
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
3 tablespoons champagne vinegar

Steps:

Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.
Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
To serve, top the soup with the small herb leaves and a drizzle of olive oil.

Nutrition Facts : Calories 171 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 103 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 2 grams, Sugar 9 grams

QUICK CLASSIC GAZPACHO

Quick Classic Gazpacho image

For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Yield 6

Number Of Ingredients 11

Ingredients

2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
½ cup water
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 85.2 calories, Carbohydrate 8.1 g, Fat 4.6 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 215 mg, Sugar 4.8 g

Tips:

Use ripe, flavorful tomatoes for the best flavor.
If you don't have time to peel the tomatoes, you can blanch them instead. To blanch tomatoes, score an X on the bottom of each tomato and place them in a pot of boiling water for 30 seconds. Then, transfer the tomatoes to a bowl of ice water to stop the cooking process. Once the tomatoes are cool, peel them and remove the seeds.
To make the gazpacho ahead of time, simply refrigerate it for up to 3 days. When you're ready to serve, let it come to room temperature for about 30 minutes before serving.
Garnish the gazpacho with your favorite toppings, such as croutons, chopped cucumber, or a drizzle of olive oil.

Conclusion:

Tomato and almond gazpacho is a refreshing and flavorful soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, mild, or somewhere in between, this gazpacho is sure to please everyone at your table. So next time you're looking for a light and healthy meal, give this tomato and almond gazpacho a try.

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