Cucumber Almond Gazpacho

Cucumber Almond Gazpacho

Gazpacho is a classic summer soup, but this Cucumber Almond Gazpacho takes it to a new level. Unlike traditional tomato-based recipes, this version is made with a refreshing blend of cucumber, garlic, and almonds for a silky, rich texture. It's the perfect no-cook dish to beat the heat, and it comes together in just a few minutes with a quick blend and a chill in the fridge. Serve it as a sophisticated starter or a light, satisfying lunch.

Yields: 4 servings  |  Prep Time: 15 minutes  |  Cook Time: 135 minutes

What You'll Need

  • 2 large cucumbers, peeled & chopped
  • 1 cup almonds
  • 2 garlic cloves
  • ¼ cup olive oil
  • 2 tbsp sherry vinegar
  • 1 cup cold water
  • Salt to taste

Putting It Together

  1. Blend cucumbers, almonds, garlic, vinegar, olive oil, and water until smooth.
  2. Chill for at least 2 hours.
  3. Serve cold with a drizzle of olive oil and a sprinkle of chopped almonds.