The Best Gazpacho from Barbara Linhard

4 big ripe tomatoes

1 peeled and seeded cucumber, coarsely chopped

1 small sweet onion, coarsely chopped

1 small garlic clove

½ cup toasted almonds

1 sprig fresh mint or more

1 – 2 leaves fresh basil

2 – 3 sprigs fresh cilantro or more

Juice of 1 lemon

½ cup good olive oil

Salt and pepper to taste

Possible additions: cooked beets, yogurt, cream, or whatever you like to change it around. Some people in Spain add melba toast to the mix, but I don’t think it needs it.

1. Blend everything is a food processor or blender until smooth.

2. Chill until you’re ready to serve.

The photo, above, has half of a cooked beet in it, along with everything else. It adds a little something extra to the flavor. The color is truly gorgeous.

6 servings

Adapted from Barbara’s friend, Suzanne Dunaway, author of Rome, at Home