Broccoli and Almond Gazpacho | Cooking With Jade The Food and Travel Blog by Chef Jade

Broccoli and Almond Gazpacho


(Cooking Time: 10 minutes Preparation Time: 10 minutes Servings: 3)

If you’re making an effort to eat more veggies, broccoli is a great one to prioritize. It’s loaded with a wide array of vitamins, minerals, fiber, and other bioactive compounds that may reduce cell damage caused by certain chronic diseases. Broccoli is low in calories but rich in fiber and antioxidants that support healthy bowel function and digestive health.

This recipe is a great way of a simple and healthy dinner with minimum ingredients.



  • Amount per Serving
  • Calories 86g
  • Fats: 5.2g
  • Cholesterol: 5.4mg
  • Total Carbohydrate 5.4g
  • Protein: 3.6g
Broccoli and Almond Gazpacho


  • 1 head of broccoli
  • 2 tbsp blanched almonds
  • 1 cup of stale breadcrumbs
  • 1 onion
  • 1 clove of garlic
  • 6 mint leaves
  • 3 tbsp olive oil
  • 2 tbsp of sherry vinegar
  • 1 pinch of salt


  • Separate the florets from a head of broccoli. Wash them and cook them in salted boiling water for 5-6 minutes. Drain, and let cool. Peel the onion and the garlic. Roughly chop them.
  • Soak the breadcrumbs with the vinegar. Place everything in an airtight container with half the olive oil, a little salt and the mint leaves. Close and place it in the fridge for 4 hours.
  • After this time, mix by adding the rest of the olive oil and a little water until you obtain a smooth and homogeneous soup with a velvety texture. Pour into bowls and serve sprinkled with almonds.
  • Enjoy your dish!
Broccoli and Almond Gazpacho

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