Tomato-almond summer gazpacho

4

PREP TIME

25 min

TOTAL TIME

1 h 25 min

Serves

4

Tomato-almond summer gazpacho

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.

Cleaning your blender

Nutrition (per serving)

  • Calories
  • 187,
  • Protein
  • 3 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 15 g,
  • Fibre
  • 2 g,
  • Sodium
  • 180 mg.