Gazpacho with Marcona Almonds
Recipe type: Soup, Appetizer, Main Dish
Prep time: 
Total time: 
Serves: 4-6
  • About 2 pounds of ripe tomatoes
  • 1-2 cloves of garlic, peeled and crushed
  • 3/4 cup Marcona almonds
  • juice of one lime (about 3 tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Aleppo pepper (or crushed red pepper, to taste)
  • salt, to taste
  • 1 medium cucumber, peeled, seeded, and diced (about 1 1/2 cups)
  • 1/2 cup finely diced red onion
  • 1 cup peeled, seeded, chopped tomato
  1. You want to reserve the juice as you peel and seed the tomatoes, so set up a fine sieve over a bowl. Use a sharp paring knife to peel and core the tomatoes, holding them over the sieve (very ripe tomatoes should peel easily with a knife). Cut each tomato in half, and squeeze out most of the seeds over the sieve. You will end up with about a cup of juice in the bowl.
  2. In your blender, combine the peeled, seeded tomatoes, reserved tomato juice, garlic, almonds, lime juice, olive oil, smoked paprika, Aleppo pepper, and salt. Blend until very smooth. Taste and adjust seasonings, as needed.
  3. Stir in the cucumber, red onion, and chopped tomato, and chill before serving. Alternatively, chill the base overnight and then stir in the chopped vegetables right before serving. I like to serve this with a few fresh tomatoes sprinkled on top, and a drizzle of olive oil.
Recipe by Seasonal & Savory at