This is an easy version of a classic gazpacho. It come from the Food Blog House of Annie and it’s real “TomatoMania” winner.
serves 4
Ingredients
- 8 medium-sized heirloom tomatoes, chopped
- 2 slices white bread (with the crusts cut off)
- 3 small armenian cucumbers, peeled and chopped
- 1 clove garlic cloves, peeled and minced
- 1 teaspoon kosher salt
- 1 teaspoon smoked spanish paprika
- .125 cup red wine vinegar
- ½ cup extra-virgin olive oil
Directions
Step 1: Coarsely chop the tomatoes and cucumbers and put them in a large pot. Cut the crusts off the white bread slices and then cut the slices into 1 inch-sized pieces and add them to the pot. Add one peeled clove of garlic.
Step 2: Season with salt and paprika, then mix everything together. The salt will start pulling water out of the tomatoes while the bread soaks the water up.
Step 3: Using a stick blender, puree all the ingredients until the soup is very smooth.
Step 4: Add in the red wine vinegar and the olive oil, then blend with the stick blender until everything is well incorporated.
Step 5: Chill the soup in the fridge for an hour.
Step 6: Ladle the heirloom tomato gazpacho out into individual bowls and garnish. (I used finely diced cucumber and red bell peppers, but you can use other garnishes like diced avocado.)
Hello Gera.…
In Sicily I had a variation of Pesto alla Trapanese using pistachios, delicious. Kudos to you and your suggestion!!
I happily grew up with Pesto Trapanese which my Sicilian mother (Balestrate & Castellammare del Golfo) made much to the chagrin of the northern half of my family from Liguria and Piemonte… Yes, the almonds should be a little “grainy” so as to give texture and interest. I like your usage of cherry tomatoes which will result in a much sweeter sauce than if using the usually insipid blah cottony commercial product. I suggest using Pecorino, that passionate cheese that sings of the South and interacts quite well with the tomatoes and basil. Thank you for the recipe!
What do you think of using lasagne noodles, cooked then cut into smaller squares? Or broken before cooking into pieces?
I think that would be a great choice. The long thin “ribbon styles” seem to work great and are traditional. But I think your idea of breaking up the lasagne would give this pasta a great rustic look! GREG
Great twist — I wonder how it would be if you roasted the tomatoe.…..
Gee! I am Sicilian, but I’ve never eaten this gorgeous pesto alla Trapanese. I know, I should shame myself!
Excellent pesto version!! I adore the combo of flavors in it …I’ll remember to try it soon.
I wonder how will taste with pistachios or cashew nuts.
Cheers!
Gera
I tried this today and I liked it!
Instead of the cheese, I put in a little Parmesan cheese.. but mainly used Alfredo. To make it creamy.
Thanks!
Wow! Looks like the perfect synthesis of North African cuisine and Italian! Great post.
How cool! I make a version of pesto with walnuts that is very similar… I’m definitely trying your version. Love you Sippity!
wow! I can just taste everything over here, that looks really delicious and satisfying
These pictures have me hypnotized…mmm…pesto‑y pasta goodness…
I have to try this delicious looking pesto — love the fresh tomatoes & almonds in it! Excellent!
I love the sound of this pesto…garlic, almonds and crushed red chiles are 3 of my favorite ingredients, so I’m pretty sure I’d fall head over heels!
wow my title said everything I was going to say in my comment!
Surprised to see fresh tomatoes? Sundried tomato pesto too cliche? Definitely enticed by the almonds. Looks great!
Never heard of it but have to try it! This looks phenomenal Greg. I love your blog not only for the recipes but the background info on this dish and your thought process into the substitutions is such a great help to cooking hacks like me. When I grow up, I want to cook like you! (Lying, I want to be as knowledgeable of a cook as you. I like cooking the way I do, just want to be better at it!)
Pesto of any sort immediately grabs my attention, and I love the almond and cherry tomato combo, it sounds delicious and having had the wine Grant recommends, sounds like a perfect meal.
This looks fabulous! Sadly (because I have never made it!) we do buy a jarred tomato pesto that is similar to this and we love it. Yours looks so delicious and I that wine also sounds just perfect (and yummy!). Mmmm maybe I should really try and make your wonderful version of pesto at home?
I am a little behind since I am on the road, AGAIN I know, but what beautiful pics of these dishes…so would love to be fed by you! You do feed my soul with your wonderful site!
Oh, to live in a world where almond, citrus and date trees line the everyday landscape.
I am excited to try this. I actually finally just found some bucatini which I have been unable to locate in my area for years. This is the perfect special sauce to make with it.
Don’t think I had pesto trapanese. Looks delicious. Is it a bit weird to want pasta after eating dinner.
Nice piece of historic information you had in this post. I didn’t know any of if. But now I do. I’m ready to wow anyone who may ask about pestos.
…pasta is typically a PRIMI, but not at my house. GREG
I love pesto trapanese and the raw tomatoes and the use of almonds! It’s a perfect late summer dish, and yours looks delicious.