Gazpacho, Romesco-Style
Ingredients
- ½ lb roasted red bell peppers (see notes)
- 1 thick bread slice, crust removed
- 1½ lbs ripe tomatoes
- ⅓ cup roasted almonds, regular or Marcona (i have also used cashews)
- ¼ cup olive oil
- 2 Tbsp sherry vinegar (can substitute rice vinegar)
- 1 clove garlic, peeled
- 1 cup water
- salt and pepper to taste
- chopped parsley, optional as garnish
- drizzle of olive oil, optional as garnish
Instructions
- Roast red pepper (see notes), then peel and seed.
- Soak bread in water until soft. Remove from water and squeeze out excess liquid.
- Remove core from tomatoes and quarter.
- Put all ingredients (except those for garnish) in blender or food processor and run until smooth. Depending on the size of your blender or food processor, you may have to do in batches.
- Refrigerate until ready to serve, at least a few hours and preferably overnight.
- When serve, optionally top each bowl or tumbler with parsley and/or drizzle of olive oil.
Notes
I grill whole red pepper until charred on all sides. Then I put on plate and cover with inverted bowl to steam 15 minutes or so. It's then easy to peel off skin and remove seeds. You can also roast over open gas flame or in the oven. Alternatively, you can use jarred roasted red pepper.