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Zesty Garden Almonds Gazpacho

Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.



  • 2 cups (500 mL) tomato juice
  • 1 ½ cups (375 mL) seeded and chopped red bell pepper
  • 1 ½ cups (375 mL) peeled and chopped cucumber
  • ¾ cup (175 mL) ground almonds
  • ½ cup (125 mL) diced fresh tomatoes
  • 1 tbsp (15 mL) seeded and diced serrano pepper, more or less as desired
  • 2 tbsp (30 mL) diced white onion
  • 1 tbsp (15 mL) balsamic vinegar
  • 2 tbsp (30 mL) almond oil, reserve ½ tbsp for garnish
  • 1 tbsp (15 mL) lemon juice
  • 2 tsp (10 mL) hot sauce, more or less as desired (suggested: Tabasco)
  • 1 tsp (1 mL) minced garlic
  • ½ tsp (2 mL) sea salt, more or less as desired
  • ¼ tsp (1 mL) ground black pepper, more or less as desired
  • 2 tbsp (30 mL) toasted sliced almonds
  1. Combine all ingredients in blender and process until smooth. Season with salt and pepper to taste. Cover and chill for minimum 2 hours.
  2. To serve, ladle gazpacho into bowl and garnish with drizzle of almond oil and sprinkle with toasted almonds. Store in refrigerator for up to one week.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.