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Cucumber Gazpacho with Almonds and Jalapeños

Cucumber Gazpacho with Almonds and Jalapeños

By OcadoLifePublished 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.”
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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.