Almond & Garlic Gazpacho with Alpha Balance™ Chili Oil




From the cookbook Keto•Genesis - The soup for your summer.
This gazpacho is light, satisfying and refreshing - perfect for these warm summer days. Alpha Balance™ has been used in this recipe to make an impressive chili oil that pulls together wonderful flavours in this dish.


Ingredients - Gazpacho 

  • 1/2 cup cashews, soaked 4-8 hours
  • 1 cup almonds, toasted & ground
  • 2 Tbsp. sherry
  • 2 Tbsp. rice vinegar
  • 1/2 cup Alpha Camelina Oil
  • 3 cloves garlic
  • 1/4 tsp. almond extract
  • 1 tsp. sea salt
  • 1.5L water, boiled then cooled to bring finished soup to 6 servings
  • 1 cup grapes, cut in half - for topping
  • Slivered almonds, toasted - for topping

 Directions

  1. Place soaked cashews in blender. Add ground almonds, and enough water to blend. The mixture should resemble pancake batter.
  2. Add sherry, vinegar, almond extract, garlic and salt. Slowly pour in camelina oil as mixture is blending. Add water a little bit at a time to keep mixture smooth.
  3. Pour from blender into a bowl through fine sieve, using a spoon to press down on solids. Add enough water to make up 6 cups.
  4. Chill mixture for 1-3 hours
  5. Pour soup into shallow bowls. Mound grapes in the centre of each bowl. Top with slivered almonds and drizzle with chili oil.
Ingredients - Alpha Balance™ Chili Oil

Directions

  1. Toast chili flakes over medium heat in dry pan. Remove from pan and put in container.
  2. Add Alpha Balance™ oil and steep for 1-2 days.
  3. This has a kick, add a little to spice up your dish!

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