When you love soup as much as I do, you miss it in the summer. So, you gazpacho. The only problem with gazpacho is that if you do it wrong it tastes like eating a jar of salsa. When it’s good, however, it is it’s own distinct and delicious thing.
This version riffs on the Spanish flavors of romesco sauce (red peppers with almonds and garlic) and combines them with the tomatoey, cucumber-y freshness of gazpacho. I feel like the red peppers and almonds lend richness and sweetness to what can otherwise be an overly acidic dish. Top with avocado and a little sour cream, tear up some crusty bread, and you’re ready for a healthy, light lunch on a sunny patio. Make it with your immersion blender and your mixing bowl can double as your blending bowl and triple as your serving bowl. Fancy.
Easy Immersion Blender Gazpacho With Almonds and Red Peppers
1 lb ripe summer tomatoes
1 12 oz jar roasted red peppers, drained
4 inch chunk cucumber
1/2 medium yellow onion
1/2 cup roasted almonds
1-2 cloves garlic, minced
1/2 tsp smoked paprika
2-3 tsp red wine vinegar
1/3 cup olive oil
pinch cayenne pepper
2 tsp salt (plus more, to taste)
sliced green onion
chopped fresh parsley
1. Dice tomatoes, red peppers, cucumber and onion. Chop almonds and mince garlic. Put everything in a large mixing bowl.
2. Add paprika, red wine vinegar, olive oil, cayenne pepper, and salt.
3. Using your immersion blender, pulse and blend the chopped vegetables and seasonings until smooth. (OBVIOUSLY, a regular blender will also do the trick.)
4. Cover the mixing bowl and refrigerate at least 20 minutes to let the flavors develop, and up to overnight. Before serving, taste the gazpacho and add extra salt, cayenne, or vinegar as necessary.
5. Serve topped with green onion, parsley, avocado, sour cream, hot sauce, and black pepper (or any combination).