Alice’s Gazpacho

So if you love summer you’re gonna love this recipe. It all started with this amazingly smooth gazpacho from the restaurant Amada in Old City about 6 years ago. My friend Alyssa and I were in love.

I mean seriously in love with this stuff. And Alyssa, somehow, got the recipe. Over the years I’ve doctored it up a bit to better match my eating habits, so now I call it my recipe. You’ll need:

6 plum tomatoes (use plum, they are less acidic)
3 cloves of garlic
3tbsp sherry vinegar
half peeled english cucumber
4 tbsp olive oil

So here’s where I get creative. The original recipe had 1 oz of day old bread. That can work if you’re okay with gluten.

I skip the bread and add a half of an avacado and also reduce the olive oil to about 2 tblsp.

First, you need to core and cut an x on the botto of the tomatoes, then blanch them for 30 seconds and then immerse them in ice water. The skins just peel right off. Throw the skins away, and put tomatoes and everything else into the blender and blend away. If you have an emmersion blender that works well also. If you don’t have an emersion blender, get one. A lot less mess. They are awesome!

Chill and serve! Enjoy!