Directions:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
- Cooks' note: ·Gazpacho can be chilled up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 533.1 Kcal (2232 kJ) | ||
| Calories from fat | 405.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.08g | 69% | |
|---|---|---|---|
| Cholesterol | 2.37mg | 1% | |
| Sodium | 465.62mg | 19% | |
| Potassium | 512.46mg | 11% | |
| Total Carbs | 26.47g | 9% | |
| Sugars | 10.59g | 42% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 10.15g | 20% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 222.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 227.26 Kcal (951 kJ) | ||
| Calories from fat | 172.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.22g | 69% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 1% | |
| Sodium | 198.49mg | 19% | |
| Potassium | 218.46mg | 11% | |
| Total Carbs | 11.28g | 9% | |
| Sugars | 4.51g | 42% | |
| Dietary Fiber | 2.08g | 20% | |
| Protein | 4.33g | 20% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 0.9mg | 11% | |
| Calcium | 94.8mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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