This is a really, really, honestly, really beautiful recipe. Great as a starter soup, I first had this at Bentley Restaurant in Surry Hills, Sydney as a Gazpacho Trio (standard tomato, almond & cucumber and herb – which I am working on!) and it was the Gaspacho aux amandes that stood out!
This is a transitional or treat recipe because it does contain a little bread – but I am working on a work around for this to make it more alkaline. Still I’d say it fits into the 70/30 alkaline acid balance really rather well.
Alkaline Recipe #39 Almond Gazpacho (Gaspacho aux amandes)
Serves 4
Ingredients
1 cup whole blanched and peeled almonds
2 cups stale bread, cut in cubes, without crust
6 Tbsp olive oil
2 cups of water
2 large garlic cloves
1.5 tsp Himalayan or Sea Salt
Instructions
Cover the bread in water in a bowl and leave it to soak for a bit. Now, chuck the almonds, garlic and lovely, lovely salt in a food processor and blend it up until it is quite smooth.
Next, go back to your bread and squeeze out the water and put into the blender and blend again until nice and smooth. Now drizzle in the oil (while it is still blending) slow and steady.
Now slowly pour in the water and pulse the blender until it is a nice smooth soup!
Perfect!
P.S. you can garnish with whatever you like – normal gazpacho toppings, or I’ve found chives, cucumber, spring onions and mint all work well.
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About Ross Bridgeford
Ross Bridgeford is known as THE Alkaline Diet Expert...especially when it comes to implementation and making the alkaline diet REAL in your life through Alkaline Foods. He has been living, learning, teaching, coaching and loving the alkaline lifestyle since 2004 and has written over 650 articles, alkaline recipes, videos and guides on how to live alkaline and stay alkaline for life. Ross loves life in Brisbane, Australia (although is a proud Englishman) and is healthily-obsessed with nutrition, fitness and Tottenham Hotspur F.C.
Note: This blog is only my opinion. It is not medical advice or diagnosis. Only opinions based upon our own personal experiences or information detailed in medical/academic journals or other publications is cited. WE DO NOT OFFER MEDICAL ADVICE or prescribe any treatments. Please consult with a medical professional before making any diet or nutrition changes. Refer to our full disclaimer for more information.
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This recipe is originally from Spain and is called Ajo Blanco. Which would translate to white garlic soup. The traditional garnish are grapes. The sweet white variety. We peel them, slice in half and remove the pips. A small handful are placed on the soup once it has been served. It’s served very cold and is delicious
Not only it is beautiful, the end result looks very delicious.
Note: I have published quite a few gazpacho recipes, hope you’ll have a chance to take a look.
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