SpanishEasy · Cold
Gazpacho Manchego Almond Tomato Soup
A sun-drenched Andalusian gazpacho loaded with toasted almonds and ripe tomatoes, blended until silky and finished with good olive oil. This is the kind of cold soup that tastes like August in Sevilla.
Prep
20 min
Cook
5 min
Rest
2h
Total
2h 25m
Method
Toast the Almonds
1
Place the 60g almonds in a dry frying pan over medium heat. Toast, stirring often, until golden and fragrant, about 4 minutes. Transfer to a plate to cool completely.
Soak the Bread
2
Tear the white bread into rough pieces and soak in cold water for 5 minutes. Squeeze out excess water and set aside.
Blend the Gazpacho
3
Add the chopped tomatoes, cucumber, bell pepper, and garlic to a blender. Add the soaked bread and toasted almonds.
4
Pour in the olive oil, red wine vinegar, and cold water. Add the salt and cumin.
5
Blend on high for 2 full minutes until completely smooth and silky. Taste and adjust salt or vinegar if needed.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -4
Calories
469
per serving
Low sugar · 10gLow saturated fat · 5g
Protein
10g
Carbs
28g
Fat
38g
Sat. fat
5g
Fiber
7g
Sugar
10g
Sodium
985mg
MediterraneanAndalusianDairy FreeEgg FreePlant BasedHeart HealthyAnti InflammatoryDiabetes FriendlyLongevity SupportHealthy FatsHigh FiberAntioxidant RichPlant Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.7
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.6m³
Land
28Pt
Runoff
0.07g P
Tomatoes, roughly chopped drives 59% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
4
Sweet
4
Salty
3
Sour
2
Bitter
2
Spicy
Textures
SilkyCreamyCrunchyTender
Aromas
VegetalEarthyPungentNuttyFruity
Kitchen Equipment
Primary Tool
BlenderBlenderFrying PanChef KnifeCutting BoardMortar And PestleMixing BowlMeasuring SpoonsMeasuring CupsFine Mesh StrainerPlastic WrapLarge Jug
Counter FootprintMedium
Safety & Storage
Cross Contamination
Thoroughly clean blender and all utensils used for raw vegetables before processing. Prevent contact with other foods during preparation.
Storage
Refrigerate immediately after blending. Store in covered container. Best consumed within 24-48 hours due to fresh vegetable content.
Temperature
Soup must be kept cold at or below 40°F (4°C). Do not leave at room temperature for more than 2 hours total during prep and service.
Allergen Warning
This recipe contains tree nuts (almonds). Use separate equipment and preparation surfaces when cooking for individuals with nut allergies.
Handling
Wash all vegetables thoroughly before chopping. Ensure bread is fresh and from a reputable source. Toast almonds to safe golden color without burning.
High Risk Population
Raw blended vegetables in this recipe may pose risk to immunocompromised individuals, pregnant women, young children, or elderly. Consider pasteurization or using pre-treated ingredients.
Pro Tips
Technique
Toast your almonds in a dry pan over medium heat until golden and fragrant — about 4 minutes. Let them cool completely before blending, or they'll turn the soup mealy instead of silky.
Make Ahead
This gazpacho is actually better after resting. Make it the night before, refrigerate overnight, and the flavors will marry into something deeper and more delicious.
Substitution
No blanched almonds? Use toasted hazelnuts for a different but equally Andalusian flavor, or simply omit them for a smoother, more classic result.
From the chef
This is not your thin, watery gazpacho — the toasted almonds go into the blender with the tomatoes and soaked bread and turn everything silky and rich, almost creamy, without a drop of cream anywhere near it. Toast the almonds until they smell golden, let the bread soak properly, then blend for a full two minutes so there is nothing left to complain about. The cumin adds a quiet warmth and the final drizzle of good olive oil on top pulls the whole bowl together. Serve it properly cold — at least two hours in the fridge — and it will taste exactly like August.
TagsCold SoupSpanishAndalusianAlmondTomatoBreadOlive OilSummerEasyRefreshingVegetarian
AllergensTree NutsWheat
Source: generated · June 10, 2026