Lunch: White Gazpacho

This refreshing gazpacho — made with apples, grapes, almonds, and cucumber — is a perfect balance of sweet and tangy.

Ingredients

1 c. white country bread cubes
1 c. white grape juice
1 1/4 c. sliced almonds
1 c. cucumber
1 Granny Smith apple
1 c. seedless green grapes
1 clove garlic
3 tbsp. sherry vinegar
1/4 c. extra-virgin olive oil
1 c. buttermilk
salt
Freshly ground pepper
Shredded mint leaves

Instructions

Preheat the oven to 350 degrees F. In a small bowl, soak the bread in the grape juice for 5 minutes, pressing to soften.
Spread the almonds in a pie plate and toast for 6 minutes, until lightly golden; let cool. Transfer 1 cup of the almonds to a blender. Add the bread, cucumber, apple, grapes, garlic, vinegar, and 1/4 cup of olive oil. Purée until smooth. Strain the soup through into a bowl, pressing on the solids. Whisk in the buttermilk and season with salt and pepper. Refrigerate until chilled, at least 30 minutes.
Pour the gazpacho into cups and garnish with the mint and remaining 1/4 cup of almonds. Drizzle with olive oil and serve. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.

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