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
- 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
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.
- 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