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Recipe : **** Almond Gazpacho

Almond Gazpacho
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Course:
Appetizer

Practical information

  • Ready in
    10 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
To blanch almonds, simply boil them for a few mns, then press gently on them. The skin falls on its own
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Preparation:
in advance
Category:
Pasta Bread and Rice
Tags:
Almond, gazpacho, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 6 tablespoons olive oil
  • 2 large garlic cloves
  • 1½ teaspoons kosher salt
  • 4 tablespoons sherry vinegar
  • a few walnuts
  • chives
  • black cherry tomatoes, if you can find some (use red otherwise)
  • 250 g whole blanched and peeled almonds
  • 500 g stale white bread, cut in cubes, without crust
  • 500 ml very cold water (my adjustment)

  • Recipe preparation steps

  • 1
    In a bowl, combine the bread cubes with enough water to cover it. Set aside.
  • 2
    In a food processor, combine the almonds, garlic and salt. Mix until it is smooth.
  • 3
    Squeeze the excess water out of the bread cubes and add the bread to the preparation, in the food processor. Mix well until it forms a paste. While the food processor is on, add the oil in a thin, steady stream. Then add the vinegar and the water. Pulse until the preparation is smooth.
  • 4
    For the garnish, dry toast your walnuts in a frying pan. Cut the tomatoes in tiny cubes. Chop the chives thinly.
  • 5
    Place a ladleful of soup in bowls or small shot glasses, and add some garnish with a dash of olive oil.
  • Ready !



 

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