White Gazpacho

Not all gazpacho are red! This variation is both beautiful and delicious.

  • Prep: 15 min
  • Refrigeration: 2 h
Yields 4 - 6 Servings
white gazpacho

Ingredients

  • Soup
  • 1/2 cup (125 mL) blanched whole almonds
  • 1 1/4 cups (310 mL) seedless green grapes halved
  • 1 green apple peeled, cored and diced
  • 2 tbsp (30 mL) pine nuts
  • 1 garlic clove finely chopped
  • 3/4 cup (180 mL) Milk
  • 2 tbsp (30 mL) sherry vinegar
  • 1 1/2 cups (50 g) crustless bread cubes
  • Garnishes
  • 1/3 cup (80 mL) 35% Cream
  • 3 tbsp (45 mL) toasted sliced almonds
  • 3 tbsp (45 mL) peeled cucumber in small dice
  • Olive oil

Preparation

Place the first 7 ingredients and half the bread cubes in a blender.

Pulse, then blend at high speed for 90 seconds. If necessary, add more bread to adjust the consistency. The mixture should be thick but pourable.

Pass through a strainer, pressing the mixture with the back of a small ladle. Discard solids and refrigerate the liquid at least 2 hours.

Add cream and season to taste with salt and pepper. Serve the gazpacho in chilled soup bowls, garnished with sliced almonds, diced cucumber and a drizzle of olive oil.

Tips

Plain yogurt may be used instead of milk, in which case less bread will be necessary.

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Nutrition

Nutritional Information

per serving
Energy: 239 Calories
Protein: 6 g
Carbohydrate: 21 g
Fat: 16 g
Fibre: 3.3 g
Sodium: 74 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 10 % / 108 mg
Vitamin E: 44 %
Magnesium: 23 %
Riboflavin: 19 %
Phosphorus: 13 %