30 minutes or fewer
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.
- 1 large cucumber, peeled, seeded, and chopped (4 cups)
- 1 ¾ cups green seedless grapes, divided
- ¾ cup toasted slivered almonds, divided
- ¼ cup chopped sweet onion, such as Vidalia or Walla Walla
- 1 garlic clove, peeled
- ¼ 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.