White Gazpacho

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White gazpacho is traditionally made with lots of raw garlic and merely garnished with grapes. Here we've toned down the garlic and bumped up the fruit factor for a cold soup that's sweetly satisfying.

  • serving (1 cup gazpacho plus 1/4 cup garnish)Servings

Ingredients

  • 1 large cucumber, peeled, seeded, and chopped (4 cups)
  • 1 3/4 cups green seedless grapes, divided
  • 3/4 cup toasted slivered almonds, divided
  • 1/4 cup chopped sweet onion, such as Vidalia or Walla Walla
  • 1 garlic clove, peeled
  • 1/4 cup almond milk
  • 2 Tbs. sherry vinegar
  • 1 Tbs. olive oil
  • 1 cup loosely packed baby arugula

Preparation

1. Purée cucumber, 1 1/2 cups grapes, 1/2 cup almonds, onion, and garlic in blender or food processor until smooth. Add almond milk, vinegar, and oil; pulse until combined. Season with salt and pepper, if desired.

2. Halve remaining grapes, and combine with remaining almonds
and arugula in small bowl. Garnish gazpacho with 1/4 cup halved-grape mixture.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 220
  • Carbohydrate Content: 22 g
  • Fat Content: 14 g
  • Fiber Content: 4 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 16 mg
  • Sugar Content: 14 g