Heirloom Tomato Gazpacho
3 lbs Heirloom Tomatoes, rough chopped
2 Cucumbers, peeled, seeded and rough chopped
2 cloves garlic, minced
1 Tbs pimenton dulce (sweet smoked Spanish paprika)
1 Tbs Pimenton Piquante ( spicy smoked Spanish paprika)
1 Tbs Toasted Ground Cumin
1 Cup Sour Dough Bread, torn
1 Cup Almonds, rough chopped ( marcona preferred)
2 Cup Extra Virgin Olive Oil
1/2 Cup Sherry Vinegar
Salt to taste
***Note: For best results, I like to double puree using an immersion blender first, then transfer to a high powered blender like a Vita Prep for a smooth, light airy texture.
If you blend just once using a standard blender or food processor, you will have a more chunky texture which can be nice and just as satisfying.