1. 4 large ripe beefsteak tomatoes, cored and cut in half through their equator
2. 1 small shallot, coarsely chopped
3. 1 garlic clove, coarsely chopped
4 1/2 cup chopped celery heart
5. 1/2 cup chopped European cucumber
6. 1/2 cup chopped red bell pepper
7. 1/2 fresh long red chile, seeded and chopped
8. 2 teaspoons red wine vinegar
9. 2 teaspoons kosher salt
10. 1/4 teaspoon sugar
Garnishes
1. 8 blanched whole almonds
extra virgin olive oil
2. 1/4 cup grated fresh mozzarella
3. 8 cherry tomatoes, preferably a mix of colors, sliced 1/4 inch thick
4. 1 avocado, halved, pitted, peeled, and cut into 1/4 inch cubes
5. 4 raspberries halved
6. 4 fresh basil leaves, torn
7. 8 very thin slices long red chile
8. fleur de sel or course sea salt
9. freshly ground pepper
Abbreviated instructions
1. Preheat oven to 350; bake tomatoes cut side up; bake approx 10 minutes until skin blisters (originalyl recipe says to use a wire rack on a rimemd baking sheet)
2. When cool enough to handle, peel and break into quarters with your hands
3. Transfer tomatoes and juices to a blender, along with shallot, garlic, celery, cucumber, bell pepper, and chile
4. Blend on low speed until pureed
5. Strain through medium mesh sieve into bowl
6. Season with vinegar, salt, and sugar
7. Refrigerate until extremely cold.
Before Serving:
8. Put almonds in a small saucepan and add just enough olive oil to cover. Cook over medium heat until almonds are fragrant and blonde, about 5 minutes
9. Remove from heat, drain on paper towels, and let cool to room temperature
10. Reserve almond cooking oil.
11. Divide mozzarella, tomatoes, avocado, raspberries, basil, chile, and reserved almonds among cold soup bowls.
12. Pour soup into bowls, drizzle with almond cooking oil, and season with fleur de sel and pepper.
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My version
Modified ingredients and prep...makes 1 serving:
1. 3 roma tomatoes, halved
2. 2 garlic cloves
3. 1/2 of a European cucumber
4. 1 carrot
5. 2 teaspoons cider vinegar
6. dash of sea salt
7. 1/4 teaspoon raw sugar
Garnishes (I did this on day two, right before eating)
1. 4 whole roasted slated almonds
2. extra virgin olive oil
3. few spoons of goat cheese
4. 1/2 package of Trader Joe's baby heirloom tomatoes, halved
5. 1/2 avocado, halved, pitted, peeled, cubed
6. 2-3 frozen blueberries
7. 2 fresh basil leaves, torn
8. fleur de sel or course sea salt
9. freshly ground pepper / sprinkle with crushed red pepper if desired
1. Roast tomatoes at 300 F.
2. Forget peeling skin or roasting etc. Throw into food processor along with garlic cloves, cucumber, carrot, crushed red pepper, carrot, cider vinegar until blended.
3. Strain through colander (I don't own a sieve) directly into a container wide enough to set colander in and can be covered if not serving gazpacho until next day.
4. Stir in salt and sugar...covered until next day
(5. I seasoned the blended veggies left in colander with lime juice and salt--this became salsa to eat as a snack the next day)
Before Serving:
1. Put almonds in a small saucepan and add just enough olive oil to cover. Cook over medium heat until almonds are fragrant, about 5 minutes
2. Remove from heat, place in serving bowl.
3. Reserve almond cooking oil.
4. Put goat cheese, tomatoes, avocado, raspberries, basil, chile, and reserved almonds among cold soup bowls.
12. Pour soup into bowls, drizzle with almond cooking oil, and season with fleur de sel and pepper.
