SUMMER GAZPACHO (courtesy of Michael Symon)
2 pound Ripe Tomatoes (cored and roughly chopped)
1/4 cup Slivered Almonds (toasted)
1 Fresno Chilies (seeded and diced)
1/4 cup Extra Virgin Olive Oil plus more for garnish
Salt and Freshly Ground Pepper
2 cloves Garlic
Combine ingredients in a blender, process until smooth.
Check seasonings, and chill for 30 minutes. Garnish with more slivered almonds and drizzle with olive oil. Just before leaving for your picnic, pour the gazpacho into a thermos. Bring styrofoam cups or bowls for your outing. You can bring spoons, but in a pinch, you can drink/sip the soup easily.
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