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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