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California Almond Gazpacho

California Almond Gazpacho


  • 1-3 cloves garlic, peeled and roughly chopped
  • 2 oz blanched California Almonds, roughly chopped
  • 2 oz fresh white breadcrumbs
  • 1-2 tablespoon red wine vinegar or sherry vinegar
  • 2 tablespoon extra virgin olive oil
  • 1 pint cold water
  • 8 oz halved seedless white grapes, (muscatel if you can get them) peeled - if you can summon up the patience!
  • Salt


Place garlic (be warned 1 clove alone is enough to give a noticeable kick!), almonds and breadcrumbs in the processor with the vinegar, olive oil and a little salt.  Process, adding a few tablespoons of water until you have a paste. Keep the motor running and trickle in the rest of the water.  Transfer to a soup tureen and stir in the grapes.

Chill the soup for at least an hour before serving.  Stir, then taste and adjust seasoning, adding a touch more vinegar if necessary to enhance the flavours (though not enough to make it vinegary).  Dust lightly with paprika, or scatter with fennel, dill or chives just before serving, if you wish.

To serve (optional):

  • A little ground paprika
  • Chopped fennel, dill or chives
  • A few red or white seedless grapes to garnish

Nutritional Analysis

Per serving for 6 servings:

Calories 109
Fat 4g
Saturated 0.4g
Monounsaturated 2.4g
Polyunsaturated 1g
Carb 14g
Protein 5g
Cholesterol 1mg
Fiber 3g
Calcium 127mg
Magnesium 51mg
Sodium 122mg
Potassium 551mg
Vitamin E 2.5mg*
Gluten-free recipe? yes

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California