The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Recipe prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Red gazpacho is a perfect light and healthy cold soup for summer days. With the NutraMilk it's super easy to make. We used our homemade fresh almond butter in place of oil to give the gazpacho a rich creamy taste and consistency as well as protein, heart-healthy fats and a load of micronutrients. Enjoy!


For almond butter

  • 2 cups (300g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For Gazpacho

  • 700g (1.5lbs) tomatoes, chopped
  • 1/3 cup almond butter made with the NutraMilk
  • ½ cucumber, chopped
  • 1 red pepper, chopped
  • 2-3 garlic cloves
  • 6 sun-dried tomatoes, optional
  • 4 tbsp apple cider vinegar
  • ½ red onion
  • 1 tsp smoked paprika
  • pinch of salt and pepper, optional
  • Optional garnishes – croutons and chopped cucumber
  • One slice white bread*, crusts discarded and torn into pieces for croutons

*you can use gluten-free bread as well. Skip this garnish if you are on a paleo, keto or whole 30 diet.


  • Making almond butter
    • Place almonds and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Take out and set aside 1/3 cup of almond butter and store the rest for later use.
  • Making croutons: While almond butter is being made-preheat the oven or toaster oven to 350 degrees F. Drizzle the diced bread with the olive oil, and bake for 10 - 15 minutes, or until croutons are golden brown.
  • Add all gazpacho ingredients to the NutraMilk and press butter until pureed.

  • Taste gazpacho and adjust with salt, garlic lemon/vinegar if desired.
  • Chill gazpacho in the refrigerator for 3-4 hours or until very cold, garnish with chopped croutons and cucumber. Enjoy within 3 days!