Monday, July 7, 2014

Recipe (Re)creation: Green Gazpacho with Marcona Almonds

This creation was inspired by a lovely marcona almond gazpacho I had at Contigo recently.  While mine is not a white gazpacho, I did decide to add marcona almonds to a more traditional green gazpacho.  I adapted a recipe that I came across in Bon Appétit and the final result will not disappoint.  Serve as an appetizer or as a light lunch.  It is the perfect chilled summer soup!

Serves 4


  • 1/3 cup marcona almonds, plus more for serving
  • 1/4 cup white wine vinegar
  • 1 lime, juiced
  • 1 cup plain greek yogurt
  • 1/2 cup olive oil, plus more for drizzling
  • 2 1/2 cups ciabatta, torn and crusts removed
  • 1 medium cucumber, peeled and cubed
  • 1 green bell pepper, chopped
  • 4 tomatillos, husked and sliced
  • 4 scallions, sliced
  • 2 jalapeños, seeds removed and chopped
  • 1 clove garlic, chopped
  • kosher salt


-Whisk together the vinegar, lime juice, yogurt, and 1/2 cup oil in a bowl.
-Add the bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic & almonds.
-Toss to coast, cover, and chill in the refrigerator for at least 4 hours.
-Purée the mixture in a Vitamix or high powered blender until very smooth.
-Transfer to a large bowl and season with salt, as needed.
-Ladle soup into bowls, drizzle with olive oil, and top with the remaining almonds.


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