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White Gazpacho
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[Print Version]
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| Most gazpacho recipes emphasize the tomato and bread. This variation focuses on the cool cucumber flavor with onions and grapes. |
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| 4 servings |
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[1]
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1
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large cucumber peeled and chopped (4 cups)
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[2]
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1 and 3/4
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cups
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green seedless grapes divided
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[3]
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3/4
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cup
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toasted slivered almonds divided
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[4]
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1/4
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cup
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chopped sweet onion
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[5]
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1
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clove garlic peeled
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[6]
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1/2
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cup
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almond milk
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[7]
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2
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tablespoons
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sherry vinegar or rice vinegar
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[8]
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1
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tablespoon
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olive oil
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[9]
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1
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cup
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loosely packed arugula
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1. Puree cucumber, 1 and 1/2 cups grapes, 1/2 cup almonds, onion, and garlic until smooth.
2. Add almond milk, vinegar, and oil. Pulse until well combined. Chill well at least four hours.
3. Just before serving, halve remaining grapes and combine with remaining almonds and the arugula.
4. Pour soup into bowls, add 1/4 of grape/almond/arugula mixture on top of each bowl.
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