Gazpacho with almonds and Carabineros
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A German with Spanish roots in Austria – whatever does that make for? An exceptional cook with the name of Juan Amador. Many years ago, love had him moving to Vienna and now he cooks at his restaurant in Vienna’s 19th district and at my Cooking Salon. Cold cucumber soup with carabineros. A simple dish, turned into a summer’s highlight by the flick of a wrist. Sheer brilliance.

Ingredients for 4 servings

2 cucumbers
200 g almonds, peeled
300 g green almonds, peeled
1 garlic clove, peeled

50 ml white wine vinegar
250 g sour cream

200 ml tomato water
150 ml olive oil
250 ml almond milk
1 jalapeño (seeded and cut coarsely)

4 carabineros (shelled and deveined)
200 g (green) almonds, peeled
200 ml pistachio oil


Wash cucumber, peel, seed and cut into pieces.

Put cucumber, almonds, garlic clove, white wine vinegar, tomato water, sour cream, almond milk, jalapeño and olive oil in a mixer. Add salt and pepper and finely purée everything.

Pass mass through a fine sieve and add more seasoning if necessary.

Season carabineros with salt and pepper and fry in hot oil for 20 seconds per side. Fry almonds in hot oil, season with salt and pepper. Finally, put both on kitchen paper.

Pour gazpacho on a plate, spread carabineros and almonds on top. Sprinkle with pistachio oil and garnish with small basil leaves.


wine tip:

Weinviertel DAC ★ Grüner Veltliner

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