Directions:
- In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8 minutes.
- Drain, rinse under cold water until cool and drain well.
- In a blender, combine 11/2 cups of cold water with the cooked cauliflower, bread, pine nuts, chopped garlic, sherry vinegar, chopped shallot, 1 cup of the slivered almonds and the coarsely chopped cucumber.
- Blend until smooth.
- Add the olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho.
- Season the soup with salt and refrigerate until chilled, about 1 hour.
- Preheat the oven to 350°.
- Spread the remaining 1/4 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden.
- Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 609.26 Kcal (2551 kJ) | ||
| Calories from fat | 529.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.87g | 91% | |
|---|---|---|---|
| Sodium | 23.8mg | 1% | |
| Potassium | 546.55mg | 12% | |
| Total Carbs | 15.54g | 5% | |
| Sugars | 5.03g | 20% | |
| Dietary Fiber | 6.59g | 26% | |
| Protein | 12.53g | 25% | |
| Vitamin C | 19.8mg | 33% | |
| Iron | 2mg | 11% | |
| Calcium | 136.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 390.18 Kcal (1634 kJ) | ||
| Calories from fat | 339.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.7g | 91% | |
|---|---|---|---|
| Sodium | 15.24mg | 1% | |
| Potassium | 350.02mg | 12% | |
| Total Carbs | 9.95g | 5% | |
| Sugars | 3.22g | 20% | |
| Dietary Fiber | 4.22g | 26% | |
| Protein | 8.02g | 25% | |
| Vitamin C | 12.7mg | 33% | |
| Iron | 1.2mg | 11% | |
| Calcium | 87.4mg | 14% | |
* 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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