Gazpacho With Anchovy-Tomato Toasts

• Gazpacho
• 2 pounds cherry tomatoes
• 1/2 red or green pepper
• 1 jalapeno
• 1 small roll, crusts removed, soaked in a little water to soften
• 3 small garlic cloves
• 2 small cucumbers
• 1/2 cup extra virgin olive oil
• 2 tablespoons sherry vinegar
• large pinch smoked hot paprika
• sea salt and freshly ground black pepper to taste
• Anchovy Toasts
• sliced, toasted bread
• cherry tomatoes
• garlic clove, whole
• Oil-packed anchovies, rinsed (2 per slice of bread)
• Chives, for garnish
• Drizzle of extra-virgin olive oil

1. Roast the green pepper and jalapeno over the stove top until charred on all sides. When cool enough to handle, remove the stems and seeds, and roughly chop.
2. Roughly chop the tomatoes, garlic, and cucumbers.
3. Place all the gazpacho ingredients in a blender or food processor, and process to a smooth puree. Chill in the refrigerator.
4. Garnish with any number of toppings, along with a drizzle of extra-virgin olive oil, a touch of sherry vinegar, and a sprinkle of course sea salt.rnrnGarnish:rnCucumber, finely diced;rnGreen/red pepper, finely diced;rnTomato, finely diced;rnChives, finely chopped;rnSprig of cilantro;rnDrizzle of extra-virgin olive oil;rnSherry vinegar;rnCoarse sea salt.
5. Rub the toasted bread with garlic. Slice a couple of cherry tomatoes in half, and rub all over the bread, until completely covered and toasts are red and juicy. Place 2 anchovies on top of each toast. Garnish with a few chopped chives, and a drizzle of extra-virgin olive oil.

gazpacho, cherry tomatoes, red, jalapeno, roll, garlic, cucumbers, extra virgin olive oil, sherry vinegar, paprika, salt, anchovy toasts, bread, cherry tomatoes, garlic, anchovies, chives, drizzle of extravirgin olive oil

Taken from food52.com/recipes/13755-gazpacho-with-anchovy-tomato-toasts (may not work)