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Spanish Gazpacho
Serves 4 - 6
1 Tbsp ground almonds
1 garlic clove, crushed
1 Tbsp olive oil
2 lb ripe tomatoes, peeled, seeded, finely chopped
1 small onion, peeled, finely chopped
1 small onion, peeled, finely chopped
1 small cucumber, finely diced
1 cup tomato juice
2 Tbsp red wine vinegar
2 Tbsp fresh lime juice
3 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped fresh coriander
fresh lime wedges
chopped serrano chilies
fresh coriander leaves
Combine ground almonds, garlic, and oil to form a smooth paste.
Place tomatoes in a bowl, add almond paste and remaining ingredients.
Mix well, taking care not to crush the tomatoes. Chill for at
least 2 hours before serving.
Serve in individual bowls with a small amount of ice. Accompany
with wedges of lime and sprinkle with fresh chopped serrano chilies
and coriander leaves.
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Gazpacho 30