Creamy Almond Gazpacho
Silky Spanish white gazpacho blended from almonds, bread, garlic, and cucumber—served ice-cold in 15 minutes. A refreshing, nutty dinner that tastes like summer.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 9g
refreshinglightspanishvegetariangluten-freevegetariancreamysmooth
Ingredients
- ¾ cup blanched almonds (or almond butter)
- 1 whole cucumber, peeled and roughly chopped
- ½ cup crusty white bread, torn into chunks
- 1 whole garlic clove
- 1.5 tbsp white wine vinegar
- 1.5 cup ice water
- ½ cup grape tomatoes (or cherry tomatoes), halved
Instructions
- 1
Add almonds, cucumber, bread, garlic, vinegar, and ice water to a blender.
- 2
Blend until completely smooth and silky, about 60 seconds.
- 3
Taste and add salt and pepper. If too thick, add more water a splash at a time.
- 4
Pour into bowls and scatter halved tomatoes and a drizzle of olive oil on top.
- 5
Serve immediately, ice-cold.
Tools you’ll need
- blender
- cutting board
- knife
- bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
