This Spanish tomato-based soup makes a delicious, bright and refreshing meal that’s perfect on a hot summer day. Traditionally, stale bread is used to thicken the soup but I’ve used almonds instead to make it gluten-free.
Place the toasted almonds, red onion, garlic, capsicum, cucumber, tomatoes and red wine vinegar into a blender and pulse
Add sea salt to taste and olive oil
Add ½ cup of tomato juice to loosen the gazpacho to desired consistency and blend
Add basil and mint, and remaining tomato juice if needed and pulse one more time
Puree until it’s still textural and chunky
Serve chilled, drizzled with basil pesto and topped with croutons
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