creamy peach gazpacho with almonds
This creamy peach gazpacho with almonds is a very special alternative for the well known classic gazpacho with tomatoes. But it is super easy and tasty!
- 480 gram peaches 1 can
- 250 ml water
- 1 carrot
- 2 cm fresh ginger 40 gram more or less
- 150 ml Greek yoghurt
- 2 tablespoons lemon juice
- almond flakes
Cut the carrot and the ginger into fine pieces.
Cook them for 5 minutes in 250 ml water. After that let them cool down a bit and mix them in the blender.
Add the drained half peaches and also mix them in the blender.
Finally add the lemon juice and the Greek yoghurt and mix everything a last time.
If needed, add some salt and put the gazpacho then in the refrigerator for a few hours.
Before serving, roast the almond flakes for a few minutes in a pan, until golden brown.
Serve the gazpacho in deep plates and garnish with the roasted almond flakes and a dash of Greek yoghurt.