Gazpacho and Almond Soup (Spain)

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READY IN: 1hr 15mins
SERVES: 6-8
YIELD: 6-8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the first 8 ingredients together (until the capers) in a food processor or blender and puree until smooth. Thicken the soup by blending in the almonds.
  • Transfer the soup to a bowl and stir in the vinegar, sugar, cold stock, tomato juice and olive oil. Cover and chill in the refrigerator for at least 1 hour, then stir in the herbs. Season with salt and pepper to taste and serve garnished with some extra diced vegetables and toasted flaked almonds.
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