Gazpacho aux amandes

• 200 g almonds (raw and peeled)
• 150 g breadcrumbs
• Cold water
• 1 clove of garlic
• Extra virgin olive oil
• Sherry vinegar
• Salt
• Diced ham

Step 1

Put very cold water in the blender. Add all the almonds. And start blending. You don’t need a special blender, although if it has enough power it will be easier to grind all the almonds well. This step is the longest of all, but can still be done quite quickly. You just have to make sure that the almonds are well ground, before using the rest of the ingredients.

Step 2

With the almonds completely crushed in the water, add the breadcrumbs. It is not advisable to use freshly made breadcrumbs, but preferably from the day before or even two days before, as the crumbs dry out and are easier to crush.

Step 3

Peel the garlic clove and remove the central part if you want to reduce its presence in the final mixture. Add it to the blender along with the oil, vinegar and salt. Keep blending until you get a creamy texture or to your preferred taste. As you gain experience with this recipe you will know the exact amount of ingredients to use for seasoning according to your preferences.

Step 4

The almond gazpacho recipe manages to surprise everyone at the table when it is really cold. Even if you have used fresh water to make it, by the time you have everything well blended, it will have warmed up. Put everything in a container in the fridge and wait at least a couple of hours, until it is cold enough.

Step 5

Once this almond gazpacho is very fresh, you can serve it. The final touch is provided by the diced ham that you can place on the surface when presenting it. If you prefer, you can also use fresh seasonal fruit.