Easy recipe Andalusian Gazpacho Recipe

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three hundred and seventy-fiveg day-old rustic-style bread about one.seventy-fivekg ripe egg tomatoes about two Lebanese cucumbers, peeled, halved, seeded about one red capsicum, halved, seeded about one Spanish onion, halved about one clove garlic one hundred and fourtyml extra virgin, olive oil (Recipes by ingridients olive oil) plus extra, to serve about one tablespoon sherry vinegar (Recipes by ingridients vinegar) about one tablespoon lemon juice (Recipes by ingridients juice) Large pinch ground cumin about two inner celery stalks with leaves attached one hundred and twenty-fiveg blanched whole almonds, splitStep about one Remove crusts from bread and cut into nine slices. Cut six slices into small cubes and reserve. Soak remaining about three slices in a bowl of water for ten minutes, then squeeze out excess water and set aside. Step about two Cut a cross in the base of each tomato, then blanch, in batches, in a pan of boiling water for ten seconds. Transfer with a slotted spoon to a bowl of iced water, cool, then peel. Halve tomatoes, scoop seeds into a bowl and place halves in a separate bowl, then strain seeds and juices over tomatoes, discarding solids. Step about three Roughly chop half of one of the cucumbers, half a capsicum and half an onion and add to tomatoes. Process soaked bread and garlic in a food processor until a paste forms. Add tomatoes and roughly chopped vegetables and process until smooth. With motor running, gradually add about one hundredml oil, then add, vinegar (Recipes by ingridients vinegar) lemon juice (Recipes by ingridients juice) and cumin. Season with sea salt and freshly ground black pepper. Andalusian Gazpacho Recipe. Refrigerate soup for about one hour to chill or overnight until ready to serve. Step four To serve, finely chop celery stalks with leaves, remaining cucumbers, capsicum and onion, keeping ingredients separate. Andalusian Gazpacho Recipe. Heat a small frying pan over medium heat, add almonds and cook, tossing until golden, then remove from pan. Andalusian Gazpacho Recipe. Wipe pan clean. Andalusian Gazpacho Recipe. Heat remaining oil over medium heat, add bread cubes and cook, tossing until golden. Andalusian Gazpacho Recipe. Step about five Serve chilled gazpacho drizzled with extra oil, and with vegetable accompaniments, croutons and almonds passed separately..