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
about 3 cups
Cucumber, peeled and seeded
White Wine Vinegar
Greek Yogurt (I use Fage 2%)
In This Recipe
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.