You might have some preconceived notions about how gazpacho should look and taste, or what it should include. That it should be red, tomato-y, and vegetal, resembling pico de gallo but with a flavour like a cold, rustic Italian pasta sauce, or something. Gazpachos can easily fall into bad hands, and if you what you get is a watery mess that tastes like salsa gone wrong, it’s time for an upgrade.

The ever-wonderful Gail Simmons whipped up this recipe for us in the MUNCHIES Test Kitchen, and the whole room was floored. It’s rich, it’s light, it’s savoury, it’s creamy, and it’s downright magical.

Did we mention that it gets its velvety texture from Marcona almonds, and that it’s served with grilled shrimp?

With its golden colour, you just might forget that it’s still made with plenty of tomatoes and garlic. After all, a gazpacho’s a gazpacho—some are just better than others.