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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. 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.
- Calories 220
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 4 g
- Protein Content 6 g
- Saturated Fat Content 1 g
- Sodium Content 16 mg
- Sugar Content 14 g