Gazpacho Recipe

Inspired by olea

Time40m

Serves4

tomatoes, cucumber, bell pepper, extra virgin olive oil, aged sherry vinegar, bread tuile, Marcona almond cloud

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Ingredients

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1
Prepare the Gazpacho
In a blender, combine ripe tomatoes, cucumber, bell pepper, extra virgin olive oil, aged sherry vinegar, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
2
Chill the Soup
Transfer the blended gazpacho to a bowl, cover, and refrigerate for at least 2 hours to allow flavors to meld.
3
Make the Bread Tuile
Preheat the oven to 350°F (175°C). Blend stale bread into fine crumbs, then spread it on a baking sheet in a thin layer. Bake for 10-15 minutes until golden and crispy. Allow to cool.
4
Prepare the Marcona Almond Cloud
In a food processor, blend Marcona almonds until they reach a fine, powdery consistency. If desired, mix with a little bit of water to create a spreadable consistency.
5
Serve
Ladle the chilled gazpacho into bowls. Top with a sprinkle of Marcona almond cloud and serve with bread tuile on the side.