Tomato • Cucumber • Almond
Serves 4
Have you made a chilled tomato soup when the tomatoes were in season and vine-ripened by the summer sun? Their perfumed sweetness makes any other tomato seem mealy and bland in comparison. So while this dish is really simple to make, the main ingredient can make or break it. Restaurants often try to disguise the quality of their tomatoes by adding sugar, but if your tomatoes are at their seasonal peak, you won’t need the added sweetener. This Catalan version is pureed with almonds for a little more richness and body.
wild bonus: Almonds contain phytochemicals and fibers that help boost favorable strains of bacteria in the gut.
2 (1-inch thick) slices sprouted-grain bread (such as Ezekiel), crusts removed
2 small cucumbers, peeled, seeded, and chopped
2 pounds very ripe tomatoes, seeded and coarsely chopped
1 garlic clove, chopped
2 tablespoons blanched almonds
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil, plus more for drizzling
Celtic sea salt
Optional Garnishes:
Chopped toasted almonds
Chopped scallions
Chopped shallots
Sweet corn kernels
Crème fraîche
In a small bowl, submerge the bread in water and soak for at least 15 minutes. Drain, squeeze out the excess moisture, and place in a blender or food processor.
Add the cucumbers, tomatoes, garlic, almonds, vinegar, and olive oil to the bread. Add ½ cup water and puree until smooth, adding a bit more water if needed.
Strain the puree through a fine-mesh strainer into a bowl, using a back of a spoon to coax it through.
Season to taste with salt. (I don’t use pepper in my gazpacho because I find it too overpowering.)
Chill the gazpacho in the refrigerator overnight or for at least a few hours. Spoon into a bowl, drizzle with olive oil, top with your garnishes of choice, and serve.