By This is an easy recipe that is perfect for hot summer days. The cucumber makes it light and refreshing, while the almonds give it a touch of richness. It has a good punch of flavor from the vinegar and garlic. I normally eat mine for lunch, but it would also be a great starter for dinner.
I first started making this back when I made my own almond milk. I would use my leftover almond meal to make this gazpacho instead of wasting it. Now I just use whole almonds. It takes very little prep time, and a blender does most of the work.
Cucumber Almond Gazpacho (Makes about 1 quart)
- 2 large cucumbers
- 3 cloves of garlic
- 2 oz sherry vinegar
- 2 oz olive oil
- 1.5 cups water
- 1/2 cup toasted almonds, cooled
- kosher salt to taste
- pepper to taste
- olive oil for garnishing
- Optional garnishes: halved cherry tomatoes, thinly sliced cucumber, chopped herbs, or Dungeness crab or bay shrimp if you’re feeling fancy
- Peel the cucmbers. If using regular cucumbers, halve them lengthwise and discard the seeds. If you’re using English cucumbers, you don’t have to remove the seeds. Quarter them lengthwise and cut them into 3-4 inch long pieces.
- Combine cucumbers, garlic, sherry vinegar, olive oil, water, salt and pepper in a blender. (I use 1 1/4 tsp salt, but the amount will depend on what kind of salt you use.) Blend until fairly smooth.
- Add the toasted almonds. Blend until the almond pieces are small, but not perfectly smooth. Gazpacho should have some texture to it. Taste and adjust seasoning. Chill until you are ready to serve. It gets better after a couple of hours, but it can be served immediately. I store mine in a mason jar, and give it a shake before I’m going to serve it.
Down to a Simmer 