Gazpacho with Tomato Toasts

Gazpacho Soup
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m


  • 6 slices thick country white bread, sliced into cubes
  • 1 large seedless cucumber, sliced
  • 2 cups seedless green grapes
  • ½ cup almonds, blanched
  • 2 cloves garlic
  • 2 tsp. sherry vinegar
  • 2 cups of cold water
  • Extra-virgin olive oil
  • Salt and pepper
  • For the toast:
  • 2 medium ripe tomatoes
  • 8 slice country white bread


Step 1

Soak bread cubes with ½ cup of cold water in a bowl. Set aside

Step 2

In a blender, add the cucumber, grapes, almonds, garlic, 1½ cups of cold water, a pinch of salt and pepper. Pulse these ingredients together, until roughly chopped. Add the soaked bread. Puree until smooth. While doing so, slowly add vinegar and ¼ cup of olive oil. Once smooth, refrigerate for at least 4 hours or more until cold.

Step 3

Grate the tomatoes on a bowl, discarding the skin. Add 2 tbsps. of olive oil, and a dash of salt and pepper. Spread on toasted bread. Serve the gazpacho with the tomato toasts. Enjoy!

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