Tomato-almond summer gazpacho


  • Prep Time25 mins
  • Total Time1 hr 25 mins
  • Makes4 servings
Tomato-almond summer gazpacho

Photo, Sian Richards.

Chatelaine Triple Tested

Almonds and bread bring creaminess and body to this chilled soup. Serve with charcuterie for a Spanish-style supper.


  • 2 1-in. slices Italian bread, crusts removed

  • 6 medium tomatoes, chopped

  • 1/4 cup olive oil, divided

  • 1 tbsp lemon juice

  • 1/2 small garlic clove

  • 1/4 tsp salt

  • 3 tbsp finely chopped fresh parsley

  • 2 tbsp whole roasted almonds, finely chopped

  • 1/2 tsp lemon zest


  • SLICE bread into 1-in. cubes. Whirl in a blender with tomatoes, 2 tbsp oil, lemon juice, garlic and salt until very smooth.

  • PRESS mixture with the bottom of a ladle through a fine-mesh sieve set over a large bowl. Discard pulp. Cover soup with plastic wrap and refrigerate until chilled, 1 hour.

  • STIR parsley with almonds and zest in a small bowl until combined. Divide gazpacho among 4 bowls. Drizzle with remaining 2 tbsp oil. Sprinkle with parsley mixture.

Nutrition (per serving)

Calories 187, Protein 3g, Carbohydrates 11g, Fat 15g, Fibre 2g, Sodium 180mg.

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