Wednesday Gazpacho

To go along with the leftover roast chicken, I made a batch of gazpacho from the recipe in La Cocina de Mama. I used the food mill again to start things out, but this time I only pureed/emulsified about 1/3 of the tomato with the onions, garlic, bread, oil, and vinegar. After making the emulsion, I stirred it into the remaining tomato. This produced a nicer texture than the fully pureed variant.

I served the gazpacho topped with chives and freshly toasted almonds that I slivered just before serving.