I'm definitely late in the game with my gazpacho-making this year. Gazpacho is, of course, a summer soup, making use of the raw, fresh bounty of high summer vegetables. I managed to make mine a couple days before the autumnal equinox. This was also my first time making it primal, and I think it came out fabulous.
Gazpacho is one of those soups that will definitely not taste right if your ingredients aren't extremely good. Stick to organic, if you can, and local/in season when possible. Trust me, it's worth it.
3 medium-sized ripe tomatoes
1 English cucumber
2 sweet red peppers (bell peppers, etc)
3 cloves garlic
1 1/2 cups almond meal
6 Tbsp extra-virgin olive oil
2 Tbsp sherry vinegar (or white wine, or red wine, in that order of substitution)
1/4 of a red onion
1) Heat stainless steel skillet over medium heat. Add in almond meal. Stir constantly until just gently toasty and starting to smell nutty, and all moisture has cooked off. Set aside to cool.
2) Blanch tomatoes in boiling water for approximately 30 seconds, then plunge in ice bath. Core. Peel off skin (should come off easily now) and chop coarsely over a large bowl, saving all the juice. Peel cucumber. Cut in half. Chop half coarsely, place in bowl with tomatoes. Cut the other half into neat cubes. Set aside.
3) Core the peppers. Chop 1 1/2 of the peppers into the same bowl as tomatoes/cucumbers. Cut the remaining half into neat cubes. Set aside with the cucumbers. Likewise cut the red onion into neat cubes, set aside with the cucumber and pepper cubes.
4) Mince garlic into bowl with vegetables. Add in the almond flour, olive oil, vinegar. Season with salt/pepper. Puree with an immersion blender to desired smoothness (I usually do mine fairly smooth). Cover bowl; set in fridge to chill for at least 1-2 hours, but no more than 5, to allow flavors to meld.
5) To serve: Adjust seasoning. Divide into bowls. Sprinkle with chopped cucumber, pepper, and onion. Drizzle with a generous portion of extra-virgin olive oil. Enjoy immediately.