White Gazpacho Recipe | Vegetarian Times Skip to main content

White Gazpacho

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.



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1 large cucumber, peeled, seeded, and chopped (4 cups)
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1 ¾ cups green seedless grapes, divided
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¾ cup toasted slivered almonds, divided
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¼ cup chopped sweet onion, such as Vidalia or Walla Walla
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1 garlic clove, peeled
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¼ cup almond milk
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2 Tbs. sherry vinegar
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1 Tbs. olive oil
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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.

Nutrition Information: 

6 g
Total Fat: 
14 g
Saturated Fat: 
1 g
22 g
0 mg
16 mg
4 g
14 g
Serves 4

Comments on this Recipe

I live in Spain and here during the hot summer months people eat Ajo Blanco, a white cold soup made from blanched almonds, bread, evoo, garlic, sherry vinagar, green apple, all blended together and garnished with frozen grapes. I like my ajo blanco with extra grapes. Delicious!

I don't know about this recipe it looks kind of gross, but I guess I should try it first.

How do you get four cups of chopped cucumber out of one large cucumber? That must be larger than normal. I had two and a half regular sized cucumbers on hand and was only able to yield three cups at most.

Terrible... never had such a large group of people reject a dish....

This recipe is so tasty & satisfying. It is a simple, healthy & worth making!