Cucumber Gazpacho with Almonds and Jalapeños
By OcadoLife
Published on 18 July 2024
“This Cucumber Gazpacho with Almonds and Jalapeños is a mix between two chilled Spanish soups: gazpacho and ajo blanco,” says recipe writer, chef and food stylist Clare Cole. “The almonds and olive oil add a rich creaminess while the cucumber and celery keep it fresh. Serve as a light summer lunch or in little glasses as a chic starter.”Time and servings
10 minsTotal time
4Servings
10 minsPrep time
Ingredients
- 50g blanched almonds
- 1 small garlic clove, peeled
- 2 large cucumbers, chopped
- 1 jalapeño chilli, deseeded and roughly chopped
- 1 small bunch flat-leaf parsley, leaves picked
- 1 small bunch basil, leaves picked
- 1 celery stick, roughly chopped
- 1.5 lemons, 1 juiced, plus extra ½ squeezed to taste
- 3 tbsp olive oil, plus extra to drizzle
- 4 tbsp natural yoghurt, to serve (optional)
Method
Step 1
Put the almonds, garlic and 50ml cold water into a high-speed blender; blitz on high until smooth.Step 2
Add the cucumber, jalapeño, parsley, basil (reserve a few basil leaves), celery, lemon juice and a pinch of salt; blitz until pale green and consistent in colour and texture.Step 3
With the blender running, gradually pour in the 3 tbsp oil until emulsified. Add more salt and lemon juice to taste, plus a little more water, if needed.Step 4
Chill for at least 1 hr. Serve in bowls (with 1-2 ice cubes, if you like); top with a drizzle of oil, a grind of black pepper, the reserved basil leaves and a dollop of yoghurt, if using. Store in a chilled airtight container for up to 5 days.Step 5
Recipe Tip: Allow extra time for chilling.