White Gazpacho

By HeartBellyAndSoul • October 7, 2012 • 1 Comments

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White Gazpacho — 1 of 2 Photo by HeartBellyAndSoul

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Author Notes: This is my take on white gazpacho, which is crazy good. I leave out the bread, and add a little greek yogurt for texture. A perfect blend of cool, sweet, tangy, garlic-y, creamy deliciousness, with a slight little kick of cayenne at the end. Such a nice way to wind down the summer. - HeartBellyAndSoul

Makes about 3 cups

1/2 cup blanched almonds
3 Cloves Garlic
1 cup White Grapes
1 tablespoon Olive Oil
1 Cucumber, peeled and seeded
1 tablespoon Lemon Juice
1 cup Almond Milk
2 tablespoons White Wine Vinegar
1/2 cup Greek Yogurt (I use Fage 2%)
1/2 teaspoon Salt
1/4 teaspoon Cayenne Pepper

Add the blanched almonds, garlic cloves, and olive oil into a blender, and pulse until chopped very fine.
Add the remaining ingredients, and blend for about 2 minutes until smooth and creamy.
Chill for several hours before serving. Suggested Garnishments: Garlic and red pepper flake infused olive oil, chives, chopped grapes, chopped almonds.