Tomato-almond summer gazpacho
11
- Prep Time25 mins
- Total Time1 hr 25 mins
- Makes4 servings
Photo, Sian Richards.
Almonds and bread bring creaminess and body to this chilled soup. Serve with charcuterie for a Spanish-style supper.
Ingredients
2 1-in. slices Italian bread, crusts removed
6 medium tomatoes, chopped
1/4 cup olive oil, divided
1 tbsp lemon juice
1/2 small garlic clove
1/4 tsp salt
3 tbsp finely chopped fresh parsley
2 tbsp whole roasted almonds, finely chopped
1/2 tsp lemon zest
Instructions
SLICE bread into 1-in. cubes. Whirl in a blender with tomatoes, 2 tbsp oil, lemon juice, garlic and salt until very smooth.
PRESS mixture with the bottom of a ladle through a fine-mesh sieve set over a large bowl. Discard pulp. Cover soup with plastic wrap and refrigerate until chilled, 1 hour.
STIR parsley with almonds and zest in a small bowl until combined. Divide gazpacho among 4 bowls. Drizzle with remaining 2 tbsp oil. Sprinkle with parsley mixture.
Nutrition (per serving)
Calories 187, Protein 3g, Carbohydrates 11g, Fat 15g, Fibre 2g, Sodium 180mg.