This summer, brighten your tastebuds with Almond & Pineapple Gazpacho! A fruity yet nutty cold soup also called gazpacho. This vegan soup will be all you’ll need to make an impression for your next summer feast!
Almond & Pineapple Gazpacho is based on the original gazpacho recipe, “Ajo Blanco,” which contains almonds, garlic, bread and a bit of vinegar. The traditional one doesn’t have pineapple, but sometimes grapes are used. A traditional and ancestral Spanish recipe with a touch of fun pineapple!
Gazpacho existed way before tomatoes were imported into Europe from the New World. The Arabs imported them and later cultivated them in Spain. Back in the day, Spaniards used to make “cold soup” gazpacho with almonds and vinegar. They are quite a few excellent recipes using them in Spain. Often used in the “Picada” last aromatic touch at the end of cooking. Plus, it thickens sauces and gives them an extra nutty flavour. For example, the “Rabbit with wine & chocolate sauce” contains some in the last stage of the recipe.
Raw vs. Natural Almonds
By law almonds, all need to be treated whether by pasteurization or fumigation. Then, they grill and salt them up for better snacks. This recipe uses raw almonds it says but it’s basically just a way of saying not over-processed. You can easily find them online or check for them in your specialty stores.
Serve Ultra Cold
This soup is great because you make it in advance, obviously… since it needs to be cold… and when I say cold, you can even put it in the freezer or ice 20 minutes before serving to make it extra cold. The colder, the better!
Keep the soup in a bottle you can shake or pitcher with something to turn it before serving. It needs a good mixing before serving. You could add a nice mint leaf decoration or a slice of pineapple to the glass you serve it with. Also, a few extra drops of your best extra-virgin olive oil on top.
You can easily keep the soup in the fridge, in an air-tight bottle or bowl for up to 3 days. If you want to freeze it, go ahead but keep in mind to blend it before serving.
Other Gazpachos ideas
Almond & Pineapple Gazpacho
- 800 ml water
- 200 g pineapple
- 300 g raw almonds (skinless )
- 100 g bread (crustless, soaked in water)
- 100 ml extra-virgin olive oil
- 30 ml apple cider vinegar
- 2 garlic cloves
- salt and pepper
- Soak the almonds in water overnight.
- Soak the bread in water for a few minutes.
- Add all the ingredients to a food processor and blend.
- In a meshed sieve, push out all the water from the mix into a bowl, and squeeze with your hand to get all that juice out.
- Set it in the fridge for a few hours (it needs to be cold).
- Shake before serving.
- Serve with a bit of extra-virgin olive oil on top.