Updated Jul 7, 2015Chatelaine
- 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.
NutritionCalories 187, Protein 3 g, Carbohydrates 11 g, Fat 15 g, Fibre 2 g, Sodium 180 mg.
Cleaning your blender