Garlic gazpacho

Garlic Gazpacho


  • 250 g (1 c.) whole blanched almonds    
  • 6 peeled and degermed garlic cloves    
  • 150 g bread                                                      
  • 20 ml. (2 tbsp.) olive oil               
  • 3 tbsp. Honey Vinegar                 
  • 50 ml (1/4 c.) water                                      
  • salt                                                                       

The night before, place almonds, the pressed garlic and its juices, as well as the bread in a bowl.

Pour olive oil over the mixture, salt, then stir the ingredients.

Cover the bowl with plastic wrap and let it marinate in the fridge overnight.

The next day, pour the contents of the bowl into the blender. Cream while slowly adding the Honey Vinegar to achieve a thick liquid texture.


For a smooth texture, strain the mixture to eliminate any large pieces.

Pour the Garlic Gazpacho into an airtight container and store until serving.

Accompany with grapes, melon, or chorizo.

  • CAD$ 16.40

    2017 Gold medal Paris  Our Authentic Honey Vinegar is so unique! Aged in oak barrels, it makes it a much sought after traditional artisanal product. This vinegar, used to season salads, fish, sushi, or sauces, will add a little sweet and sour ...

    CAD$ 16.40
    In Stock