Tomato-almond summer gazpacho

Prep 25 min
Total 1 hour 25 min
Serves 4



2 1-in. slices
Italian bread, crusts removed
medium tomatoes, chopped
1/4 cup
olive oil, divided
1 tbsp
small garlic clove
1/4 tsp
3 tbsp
finely chopped fresh parsley
2 tbsp
whole roasted almonds, finely chopped
1/2 tsp


  • 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.


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

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