Gazpacho with Manchego and Almond Toasts
Ice-cold blended tomato and cucumber soup with toasts of Manchego and toasted almonds alongside.
- Cuisine
- Spanish · Andalusia
- Time
- 30 min total (20 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 2 1/2 lb tomatoes
- 1 cucumber
- 1 green bell pepper
- 1 clove garlic
- 1/3 cup olive oil
- 2 tbsp sherry vinegar
- 1 tsp salt
- 1 baguette
- 4 oz manchego, sliced
- 1/4 cup almonds, toasted
Method
- Roughly chop the tomatoes, most of the cucumber and the pepper, and blend with the garlic, vinegar, salt and a thick slice of bread until smooth.
- Blend in the oil, then chill well.
- Toast slices of the rest of the baguette and top with the Manchego.
- Serve the soup with a little diced cucumber on top, the toasts and the almonds.
Diets and allergens
Fits: Vegetarian
Free from: Egg, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Gluten, Milk, Sulfites, Tree nuts, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 545 kcal
- Protein
- 18.7 g
- Carbohydrates
- 49.3 g
- Fat
- 31.9 g
- Fiber
- 6.4 g
- Sodium
- 1061 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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