I have a recipe for Simple Gazpacho that I blend up in just a few minutes and which I make several times a summer when the tomatoes are at their peak. However, for something to really knock your socks off, a few additional steps can mean a world of difference.
Roasting the garlic and onion deepens the flavors and takes out any harshness from having them raw. I also added roasted cashews as a thickener and for a hit of protein. You could use almonds instead.
Additionally, I used Aleppo pepper here for a lovely pepper taste without adding much heat but you can use a pinch of cayenne if you’d rather. As the flavor intensifies the longer it rests, don’t add so much seasoning you can’t eat the leftovers!
It is so pretty and oh, so delicious! Summertime never tasted so good!
1 small head garlic (about 5-8 cloves)
1 small onion
1/4 cup olive oil, divided
2 lbs tomatoes – about 4 good sized
1 large cucumber
1 green bell pepper
1 slice bread, torn into chunks
1/4 cup sherry or red wine vinegar
1/3 cup cashews
1 teaspoon salt
1/2 teaspoon Aleppo pepper
1 cup V-8 or tomato juice
Quarter the onion and separate the layers. Toss generously with olive oil and place on a baking sheet in the oven with the garlic. Roast until the garlic is done, flipping layers over once during baking.
Wash the tomatoes and cut small x’s in both ends. Place in boiling water for 2 minutes. Remove to an ice water bath. Peel off skin, core and quarter.
Yummy! I’ll see if she’ll give me the recipe for blogging.