Gluten-Free Almond Gazpacho

Ingredients

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• 1.5 cups ice-cold water, plus more as needed
• 1 cup blanched slivered almonds, lightly toasted Shop
• 1 cup diced cucumber
• 1 cup diced ripe tomatoes
• 1/2 cup diced green bell pepper
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 2 tbsp sherry vinegar Shop
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste

Instructions

1. 1 In a blender, combine the toasted slivered almonds, diced cucumber, diced tomatoes, diced green bell pepper, diced red onion, and minced garlic. Pulse until the vegetables are roughly chopped and the almonds are broken down.
2. 2 Add the cold water, extra virgin olive oil, and sherry vinegar to the blender. Blend on high speed until the mixture is smooth and creamy, about 1-2 minutes. If the gazpacho is too thick, you can add a little more cold water until your desired consistency is reached.
3. 3 Season the gazpacho with salt and freshly ground black pepper to taste. Stir well to ensure the seasonings are evenly distributed. Taste and adjust if necessary.
4. 4 Pour the gazpacho into a large bowl or pitcher. Cover tightly and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld and the soup to chill thoroughly. The longer it chills, the more the flavors will develop.
5. 5 Serve the chilled almond gazpacho cold. Garnish with a drizzle of olive oil, a few extra toasted almonds, or finely diced fresh herbs if desired.

Nutrition (per serving)

Tips & Notes

• Blend for a full 2-3 minutes so the almonds break down completely. Any grit is noticeable in a cold soup.
• Taste again after chilling. Cold dulls salt and vinegar, so the gazpacho may need a little more of both.
• For a silkier soup, strain it through a fine sieve to remove bits of almond and pepper skin.

Common questions