Directions:
- In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8-10 minutes. Drain, rinse under cold water until cool and drain well.
- In a blender, combine 1 1/2 cups of ice-cold water with half of all the ingredients except the last three; blend until smooth. Add 1/3 cup olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Pour into a container suitable for chilling and repeat with the second half of ingredients. Season the soup to taste with salt and refrigerate until chilled, about 1 hour (or overnight).
- Preheat the oven to 350°. Spread the remaining 1/2 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden. Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1141.47 Kcal (4779 kJ) | ||
| Calories from fat | 897.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.73g | 153% | |
|---|---|---|---|
| Sodium | 517.37mg | 22% | |
| Potassium | 1401.68mg | 30% | |
| Total Carbs | 48.78g | 16% | |
| Sugars | 13.25g | 53% | |
| Dietary Fiber | 17.05g | 68% | |
| Protein | 29.39g | 59% | |
| Vitamin C | 76.7mg | 128% | |
| Iron | 5.6mg | 31% | |
| Calcium | 469.1mg | 47% | |
| Amount Per 100 g | |||
| Calories | 248.64 Kcal (1041 kJ) | ||
| Calories from fat | 195.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.72g | 153% | |
|---|---|---|---|
| Sodium | 112.7mg | 22% | |
| Potassium | 305.32mg | 30% | |
| Total Carbs | 10.63g | 16% | |
| Sugars | 2.89g | 53% | |
| Dietary Fiber | 3.71g | 68% | |
| Protein | 6.4g | 59% | |
| Vitamin C | 16.7mg | 128% | |
| Iron | 1.2mg | 31% | |
| Calcium | 102.2mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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