Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Dr Rupy’s Almond Salmorejo

Who says soup is just for the colder months? Inspired by the Spanish chilled soup, salmorejo, Dr Rupy's nutritious recipe is packed with almonds, tomato and roasted peppers. If you love to order gazpacho from your favourite Spanish restaurant, you'll love this recipe.

From the book


Fats have been unfairly demonised for decades as being the sole culprit causing heart attacks, strokes and obesity. In fact, quality fats from nuts, seeds, cold-pressed oils, and even some aged cheeses, are fantastic for our health and we should be embracing them. They’re rich sources of magnesium, vitamin E and fibre, which are important for a multitude of health goals including better skin, hair and hormones. This cooling summery Spanish staple is packed with quality fats from the almonds, beautiful sweet tomatoes and roasted peppers and gives little hits of acidity from the vinegar and garlic.

Read more Read less


3 tbsp extra virgin olive oil
60g blanched almonds, roughly sliced
50g sourdough bread, roughly torn into chunks
250ml ice-cold water
400g ripe tomatoes
160g roasted red peppers from a jar, drained
1 garlic clove, peeled
1 tbsp sherry vinegar

Essential kit

You will need: a blender.


Prep time: 15 minutes, plus chilling. Cook time: 5 minutes.

Heat the oil in a small frying pan over a medium heat, add the almonds and fry gently for about 4 minutes, until golden.

Remove from the heat, tip the almonds and oil into a small bowl and set aside to cool.

Meanwhile, put the bread into a blender, pour over the cold water and leave to stand for 10 minutes.

Cut a small cross in the skin of each tomato, tip into a bowl and pour over enough boiling water to just cover. Leave to stand for 2 minutes, then drain and run under cold water for a minute; the skins should slip away easily. Squeeze the tomatoes over a bowl to collect the seeds (these can be discarded) then tip the flesh into the blender with the soaked bread.

Add the roasted peppers, garlic, sherry vinegar and a pinch of salt and pepper.

Spoon in most of the almonds and oil, saving a little for garnish, then blend on a high speed until completely smooth. Transfer to the fridge for at least an hour to chill, then pour into bowls and top with the reserved almonds and a drizzle of olive oil.

Note: You will need to make this soup at least an hour before serving. However, it will keep in the fridge for up to 3 days when stored in an airtight container.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Dr Rupy Cooks: Healthy. Easy. Flavour

Close menu