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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place all the ingredients in a blender and puree until smooth. | 2. Pass the pureed mixture through a fine mesh strainer to remove the pulp. <<I skipped this step. It's your choice whether to pass the pureed mixture through a strainer or not. | 3. Press the pulp through the strainer using the bottom of a ladle. | 4. Transfer the gazpacho to a covered container and chill the gazpacho well before serving. | 5. To serve: ladle the soup into shallow bowls and garnish with a few grape slices, slivered almonds, minced fresh herb such as parsley, chives, cilantro, etc., a drizzle of olive oil, splash of sherry wine vinegar, twist of cracked black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bread	2	cups	day-old	-	-	-	-
vegetable stock	1 1/2	cups		16.575	3.083	0.7956	0.23199999999999998
cucumber	1	cup	peeled chopped	15.6	3.7752	0.6759999999999999	0.1144
green grape	1	cup	washed seedless	104.19	27.331	1.0872	0.2416
almond butter	1/4	cup		383.75	11.7625	13.1	34.6875
almond	1/4	cup	slivered used slivered	481.78	0.0	0.0	54.5
extra virgin olive oil	3	tablespoons		-	-	-	-
sherry wine vinegar	2	tablespoons		-	-	-	-
garlic clove	1		peeled chopped	-	-	-	-
kosher salt	1/2	teaspoon		-	-	-	-
grape			sliced green	-	-	-	-
almond			slivered toasted	481.78	0.0	0.0	54.5
herb			chives cilantro	-	-	-	-
extra virgin olive oil				-	-	-	-
sherry wine vinegar				-	-	-	-
black pepper			cracked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.