Alkaline Recipe #39 Almond Gazpacho (Gaspacho aux amandes)

almond gazpacho

This is a really, really, honestly, really beautiful recipe. Great as a starter soup, I first had this at Bentley Restaurant in Surry Hills, Sydney as a Gazpacho Trio (standard tomato, almond & cucumber and herb – which I am working on!) and it was the Gaspacho aux amandes that stood out!

This is a transitional or treat recipe because it does contain a little bread – but I am working on a work around for this to make it more alkaline. Still I’d say it fits into the 70/30 alkaline acid balance really rather well.

Alkaline Recipe #39 Almond Gazpacho (Gaspacho aux amandes)

Serves 4

By Ross Bridgeford
Published: August 19, 2009


1 cup whole blanched and peeled almonds
2 cups stale gluten-freebread, cut in cubes, without crust
6 Tbsp olive oil
2 cups of water
2 large garlic cloves
1.5 tsp Himalayan or Sea Salt


1. Cover the bread in water in a bowl and leave it to soak for a bit. Now, chuck the almonds, garlic and lovely, lovely salt in a food processor and blend it up until it is quite smooth.

2. Next, go back to your bread and squeeze out the water and put into the blender and blend again until nice and smooth. Now drizzle in the oil (while it is still blending) slow and steady.

3. Now slowly pour in the water and pulse the blender until it is a nice smooth soup!


P.S. you can garnish with whatever you like – normal gazpacho toppings, or I’ve found chives, cucumber, spring onions and mint all work well.

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  2. Valerie Reply

    This recipe is originally from Spain and is called Ajo Blanco. Which would translate to white garlic soup. The traditional garnish are grapes. The sweet white variety. We peel them, slice in half and remove the pips. A small handful are placed on the soup once it has been served. It’s served very cold and is delicious

  3. Mangerati Reply

    Not only it is beautiful, the end result looks very delicious.

    Note: I have published quite a few gazpacho recipes, hope you’ll have a chance to take a look.