Cordoban Gazpacho
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tsp
SaltDirections:
1
Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water
2
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife)
3
Blend garlic paste, bread, and almonds in a food processor until nuts are very finely chopped
4
Add oil in a slow stream with motor running, blending until thick and smooth
5
Add tomatoes and 2 tablespoons vinegar and blend until as smooth as possible, about 1 minute
6
Force soup through a sieve into a bowl, pressing firmly on solids
7
Discard solids
8
Transfer to a glass container and chill, covered, until cold, about 3 hours
9
Season with salt and vinegar, then serve in small bowls, topped with egg and ham
10
Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water
11
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife)
12
Blend garlic paste, bread, and almonds in a food processor until nuts are very finely chopped
13
Add oil in a slow stream with motor running, blending until thick and smooth
14
Add tomatoes and 2 tablespoons vinegar and blend until as smooth as possible, about 1 minute
15
Force soup through a sieve into a bowl, pressing firmly on solids
16
Discard solids
17
Transfer to a glass container and chill, covered, until cold, about 3 hours
18
Season with salt and vinegar, then serve in small bowls, topped with egg and ham