White Gazpacho

SEPTEMBER 2009

Print-Friendly Version
Email to a Friend

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.

Directions

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.

Member Rating: -

ingredient list

Serves 4

1 large cucumber, peeled, seeded, and chopped (4 cups)
1 3/4 cups green seedless grapes, divided
3/4 cup toasted slivered almonds, divided
1/4 cup chopped sweet onion, such as Vidalia or Walla Walla
1 garlic clove, peeled
1/4 cup almond milk
2 Tbs. sherry vinegar
1 Tbs. olive oil
1 cup loosely packed baby arugula

Nutritional Information

Per :

Calories	220
Protein	6g
Total Fat	14g
Saturated Fat	1g
Carbs	22g
Choelsterol	0mg
Sodium	16mg
Fiber	4g
Sugar	14g

Your rating:

Rate this Recipe

Save to MY RECIPES Remove from MY RECIPES

Add a comment

Your subscription includes
3 FREE digital recipe booklets featuring delicious Vegetarian Times recipes hand-picked by our editors.

YES! Please send me my 2 FREE trial issues of Vegetarian Times and my 3 FREE GIFTS!

Full Name
Address
Address
City
Email (req)
State
Zip Code
If I like it and decide to continue, I'll pay just $14.95, and receive a full one-year subscription (9 issues in all), a 67% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.

Offer valid in US only. Canadian subscriptions \| International subscriptions