Gazpacho And Almond Soup (Spain) - cooking recipe

Ingredients

1 kg ripe vine tomatoes, skinned, deseeded and diced
1 small red onion, chopped
4 garlic cloves
2 green peppers, cored, deseeded and chopped, red peppers can also be used
1/2 cucumber, peeled and chopped
2 red chilies, deseeded and chopped
1 ounce pitted green olives, chopped
1 tablespoon capers packed in salt, rinsed
2 ounces ground almonds, toasted
3 tablespoons red wine vinegar
1 tablespoon sugar
3/4 pint cold vegetable stock
1/4 pint tomato juice
1/4 pint extra virgin olive oil
2 tablespoons chopped coriander
2 tablespoons chopped parsley
salt and pepper
To garnish
3 extra diced vegetables
toasted sliced almonds

Preparation

Place the first 8 ingredients together (until the capers) in a food processor or blender and puree until smooth. Thicken the soup by blending in the almonds.
Transfer the soup to a bowl and stir in the vinegar, sugar, cold stock, tomato juice and olive oil. Cover and chill in the refrigerator for at least 1 hour, then stir in the herbs. Season with salt and pepper to taste and serve garnished with some extra diced vegetables and toasted flaked almonds.