White Gazpacho

By HeartBellyAndSoul
October 7, 2012
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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
  1. Add the blanched almonds, garlic cloves, and olive oil into a blender, and pulse until chopped very fine.
  2. Add the remaining ingredients, and blend for about 2 minutes until smooth and creamy.
  3. Chill for several hours before serving. Suggested Garnishments: Garlic and red pepper flake infused olive oil, chives, chopped grapes, chopped almonds.

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