This Spanish-style cold soup blends ripe tomato with almonds and bread into a rich refreshing bowl.
14 min prep 30 min rest
Keeps the screen on · step-by-step guide · built-in timer
Coarsely chop the tomatoes and let them stand with the bread for 5 minutes.
Add the almonds, olive oil, and vinegar and blend for 60 seconds.
Loosen the consistency with cold water so the almond density is balanced.
Chill the soup for 30 minutes so the aromas come together.
Serve cold with crushed almonds.
💡 Tip: Chilling the soup for 30 minutes lets the almond flavor settle into the tomato.
🍽️ Serving suggestion: Serve cold with olive oil and crushed almonds.
~176
kcal calories
5
g protein
18
g carbs
10
g fat
5.5g
Sugar
4g
Fiber
9.9mg
Sodium
2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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