Cucumber Almond Gazpacho

I realize that unless you live in Southern California the idea of cold soup sounds odd for this time of the year. BUT, if you do live in Southern California then you know that its too warm outside for hot soup, so the idea of cold soup in January is quite nice.

The combination of the cucumber and grapes makes for a semi sweet base to the soup and the addition of almonds adds a creaminess that is oh so good. The crunchy toppings add the perfect amount of texture, and I promise you’ll be going back for seconds!

Cucumber Almond Gazpacho

Adapted from Martha Stewart

Prep it:

– 1 1/2 cups  Marcona almonds, salted (or blanched whole salted almonds), plus 1/4 cup chopped, for garnish

– 2 cloves garlic

– 1/2 shallot

– 2 cups seedless English cucumber, plus 1/2 cup julienned for garnish

– 2 cups seedless green grapes, plus 1/4 cup, thinly sliced, for garnish

– 1 tablespoon fresh dill, plus 2 tablespoons, for garnish

– 1 1/2  vegetable or chicken stock

– 1/2 cup extra-virgin olive oil, plus more to drizzle

– 2 tablespoon sherry-wine vinegar

Make it:

– In a food processor or high powered blender, place 1 1/2 cups almonds, garlic, shallot, cucumber, grapes, dill, stock, oil, vinegar, and blend on high for about 2 minutes or until desired consistency is reached.

– Chill for 1 hour or until ready to eat

– Top with garnishes and drizzle of olive oil.

Enjoy!

Cheers,

Laura