Gazpacho with Almond Kernels and Peppers

Fry the bell pepper, skin it, cut out the septum and seeds and chop very finely. Heat the olive oil, lightly fry the garlic cloves in it, add the bell pepper and brown over medium heat, stirring all the time.

Finely mash the almond kernels with the chicken soup and add to the bell pepper.

Season with cumin and salt and simmer on low heat for about 10 minutes. After cooling down, let the meat broth cool down properly in the ice box and put it on the table ice cold with the cooked crab tails.

***Author: Unknown

Tip: Feel free to use better olives – it pays off!

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