More Great Recipes: Soup | Vegan

Gazpacho with Almonds

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Member since 2017
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Serves 4 | Prep Time 15 min. | Cook Time

Why I Love This Recipe

This is a yummy cold summer soup. Susan McGarvey

Ingredients You'll Need

1 lb. ripe tomatoes peeled
1 red pepper coarsely chopped
1 cucumber peeled and chopped
1 spring onion chopped
8 oz. fresh bread crumbs
1/2 cup almonds toasted
1 clove garlic, extra to garnish (optional)
1/4 cup extra virgin olive oil
2 tbsp. white wine vinegar
Salt and freshly ground black pepper
Cilantro to garnish (optional)


Place vegetables and nuts in food processor and chop until smooth.

Add oil, vinegar, and process a few seconds. Season with salt and pepper. Process a few more seconds.

Pour into bowls. Garnish with a slice of bell pepper and cucumber, cilantro and garlic if liked. Serve at once.

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