Almond & Cucumber Gazpacho

Almond & Cucumber Gazpacho

Gazpacho is a cold soup made of raw, blended vegetables, and it’s a perfect way to capture all flavors, especially during the summer season. This chilled soup is a great way to get the meal started. Use any leftover vegetable as a starter!

Marcona almonds add creamy, rich texture to the soup, and cucumber provides a refreshing flavor foundation to this ideal, summer dish. People often add breadcrumbs to thicken the blend, but you can substitute them with more almonds to achieve the same consistency.

Make this ahead and let it chill in the fridge for at least 24 hours so that the flavors develop.

This recipe is inspired by Food & Wine’s Green Grape and Marcona Almond Gazpacho

Total Time: 30 minutes
Makes: 4 servings


  • 2-3 large garlic cloves

  • 2 large seedless English cucumbers, cut into 1-inch dice

  • 1 cup Marcona almonds

  • 5 scallions

  • 1/2 cup cold water

  • 1/4 cup EVOO

  • 2 lemons, squeezed

  • salt to taste


  1. In a blender, add all the ingredients and blend them together until very smooth. Transfer the soup to a large container and season it with salt. Refrigerate until chilled, at least 24 hours.

  2. To serve, stir the chilled gazpacho, then pour it in shallow bowls. Garnish the soup with chopped cucumber, Aleppo pepper, or a dollop of greek yogurt and finish it with a drizzle of olive oil.