Tomato And Almond Gazpacho Recipes

Steps:

• For the gazpacho: Place the tomatoes, cucumbers, chiles, shallots, garlic, vinegar, hot sauce, and salt in a blender. Blend until smooth. Taste and adjust the seasoning with salt, to taste. Refrigerate for 2 hours until ready to serve.
• For the croutons: In a large heavy-bottomed saucepan, pour enough oil to fill the pan with 1 inch of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Working in batches, carefully add the polenta cubes and fry, stirring occasionally to keep the cubes separated, until golden brown, about 2 minutes.
• Drain on paper towels and sprinkle with the Parmesan.
• To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons.

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.

Steps:

• Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
• Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

Steps:

• Place the first 8 ingredients together (until the capers) in a food processor or blender and puree until smooth. Thicken the soup by blending in the almonds.
• Transfer the soup to a bowl and stir in the vinegar, sugar, cold stock, tomato juice and olive oil. Cover and chill in the refrigerator for at least 1 hour, then stir in the herbs. Season with salt and pepper to taste and serve garnished with some extra diced vegetables and toasted flaked almonds.

Steps:

• In a blender, combine grapes, cucumber, almonds, scallions, rice vinegar, yogurt, cream cheese, buttermilk and olive oil. Blend until almost smooth. Stir in dill and cayenne, season with salt and white pepper and regrigerate.
• Serve the gazpacho in well-chilled shallow bowls, garnished with the cucumber slices and chives.

Steps:

• Place the tomatoes in the bowl of a food processor and pulse until chopped finely but not pureed smooth.
• Pour out in to a large mixing bowl then repeat with the cucumbers, onion and garlic. Once everything is in the mixing bowl, add the tomato juice and salt along with the vinegar.
• Whisk in the Dannon Oikos Plain Greek Nonfat Yogurt then refrigerate the soup for at least an hour so the flavors can blend. In the meantime, preheat your oven to 350 degrees.
• Slice some country bread or baguette about an inch thick and lay it out on a sheet tray. Drizzle it with olive oil then season the bread with salt and freshly ground black pepper and place it in the oven. Bake for 10-12 minutes, until golden brown and toasted but still chewy in the center.
• Ladle some soup in to a bowl, sprinkle with toasted almonds and eat with some of the toasted bread.