Gazpacho with almonds
A cold, smooth tomato soup from Spain, thickened with ground almonds and olive oil. There is no cooking at all. Make it on a hot day and serve it very cold.
Made without gluten ingredients.
Method
- Roughly chop the tomatoes. Peel the cucumber, cut it in half and chop one half, keeping the other half to dice finely for the top. Deseed the red pepper and chop it, keeping a few small pieces back for the top. Crush the garlic.
- Put the tomatoes, chopped cucumber, pepper, garlic and ground almonds in a blender with the rice vinegar and a good pinch of salt. Blend for 1 to 2 minutes, until very smooth.
- With the blender running, slowly pour in the olive oil, so the soup turns pale and creamy.
- Taste and adjust with more salt, black pepper or vinegar. If you have time, chill for at least 1 hour. If not, serve over a few ice cubes.
- Dice the saved cucumber and pepper and tear the basil.
- Pour into bowls and top with the diced vegetables and basil.
Tip Use the ripest tomatoes you can find, because the soup tastes only of them. It is better after a few hours in the fridge.
Per portion
| Energy | 291 kcal |
| Protein | 7 g |
| Carbohydrate | 17 g |
| of which sugars | 16 g |
| Fat | 20 g |
| of which saturates | 2 g |
| Fibre | 7 g |
| Salt | 0.09 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- tomatoes600 g
- cucumber1
- red pepper1
- garlic1 clove
- ground almonds20 g
- olive oil2 tbsp
- rice vinegar1 tbsp
- basil½ bunch
