Savory Honeydew and Almond Gazpacho
Serves 4
Time 10 min
For a smoother, more velvety texture, strain this soup through a fine sieve before serving. If you like, make the gazpacho a day or two in advance; just keep it well chilled until ready to serve. Watch our how-to video.
Special Diets:
Ingredients
- 1/3 cup whole blanched almonds, preferably Marcona almonds, plus more for garnish
- 3 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 6 plum tomatoes, cored and roughly chopped
- 1/2 honeydew, seeded, peeled and cut into (1-inch) chunks (about 4 cups), plus more for garnish
- fine sea salt, pinch of
- Ground black pepper, to taste
Method
Put all ingredients into a blender and purée until smooth.
Serve right away, garnished with chopped almonds and thin slices of honeydew, or chill well before serving.
Nutritional Info:
Per serving: 150 calories (50 from fat), 6g total fat, 0g saturated fat, 0mg cholesterol, 330mg sodium, 22g carbohydrates (4g dietary fiber, 17g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/3 cup whole blanched almonds, preferably Marcona almonds, plus more for garnish
- 3 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 6 plum tomatoes, cored and roughly chopped
- 1/2 honeydew, seeded, peeled and cut into (1-inch) chunks (about 4 cups), plus more for garnish
- fine sea salt, pinch of
- Ground black pepper, to taste