Gazpacho And Almond Soup (spain)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 kg ripe vine tomato, skinned, deseeded and diced
• 1 small red onion, chopped
• 4 garlic cloves
• 2 green peppers, cored, deseeded and chopped, red peppers can also be used
• 1/2 cucumber, peeled and chopped
• 2 red chilies, deseeded and chopped
• 1 ounce pitted green olives, chopped
• 1 tablespoon capers packed in salt, rinsed
• 2 ounces ground almonds, toasted
• 3 tablespoons red wine vinegar
• 1 tablespoon sugar
• 3/4 pint cold vegetable stock
• 1/4 pint tomato juice
• 1/4 pint extra virgin olive oil
• 2 tablespoons chopped coriander
• 2 tablespoons chopped parsley
• salt and pepper
• 3 extra diced vegetables
• toasted sliced almonds

Recipe

• 1 place the first 8 ingredients together (until the capers) in a food processor or blender and puree until smooth. thicken the soup by blending in the almonds.
• 2 transfer the soup to a bowl and stir in the vinegar, sugar, cold stock, tomato juice and olive oil. cover and chill in the refrigerator for at least 1 hour, then stir in the herbs. season with salt and pepper to taste and serve garnished with some extra diced vegetables and toasted flaked almonds.