Creamy Andalusian Gazpacho with Almonds

Name: Creamy Andalusian Gazpacho with Almonds
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4 Portionen
Ingredients: 1 kg very ripe tomatoes; 1 piece green pepper; 1 piece cucumber; 2 clove garlics; 4 tbsp extra virgin olive oil; 2 tbsp white wine vinegar; 2 tbsp ground almonds; 1 pinch whole cane brown sugar; to taste Himalayan salt

Soup

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Cook Time

6 h 15 min

Servings

Difficulty

Easy

Prep Time

15 Min

Description

This Andalusian gazpacho with almonds is a delicious and refreshing alternative to traditional gazpacho. The recipe, which I have adapted for the Thermomix®, is very simple and quick to prepare. The key is to use very ripe tomatoes and good quality ground almonds to obtain a creamy texture and an intense flavor. It is perfect for hot summer days as a starter or appetizer. In addition, it is a vegetarian, gluten-free and very healthy option. Go ahead and try it, you will love it! It can be prepared in advance and stored in the fridge until serving.

Ingredients (9 ingredients)

1 kg very ripe tomatoes
1 piece green pepper
1 piece cucumber
2 clove garlics
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tbsp ground almonds
1 pinch whole cane brown sugar
to taste Himalayan salt

Preparation (5 steps)

Tomatoes prepare

A liter of water in the kettle and heat until it boils. Pour the boiling water over the tomatoes until the skin begins to crack. Remove the tomatoes with a slotted spoon and let cool a little. Peel the tomatoes and cut them into quarters.

Vegetables prepare

Wash and clean the green pepper and cucumber. Peel the garlic cloves. Cut the green pepper, cucumber and garlic into small dice. Reserve a small amount of green pepper and cucumber for garnish.

Chop the ingredients

Thermomix® Setting

30 sec/Speed 10

Add the chopped tomatoes, diced green pepper, diced cucumber, garlic cloves, ground almonds, extra virgin olive oil, white wine vinegar, whole cane brown sugar and Himalayan salt to the Thermomix bowl. Chop 30 sec./Stufe 10 until you get a fine cream. With the spatula, lower the remains from the walls of the glass and chop another 15 sec./Stufe 10.

Adjust the flavor

Thermomix® Setting

5 sec/Speed 3

Taste the gazpacho and correct salt if necessary. Mix 5 sec./Stufe 3 to integrate the salt.

Cool and serve

Pour the gazpacho into an airtight container and store in the refrigerator for at least 6 hours to cool well. Serve the gazpacho well chilled accompanied with the reserved chopped cucumber and pepper.