I know most of you are probably familiar with the traditional red gazpacho, made with tomatoes. But have you ever tried a white gazpacho? If not, then you're in for a great treat. Like the red gazpacho, it is served chilled. It makes a great first course for a dinner party or as a soup shooter appetizer for a cocktail party.
The base ingredients for this white gazpacho are cucumbers, green grapes, almonds and bread. For this version I have made it both vegan and gluten-free and it turned out fabulously. This soup is so refreshing and clean tasting. Try it today for a unique twist on a classic chilled soup.
VEGAN • GLUTEN-FREE
5 cups English (seedless) cucumbers, peeled and cubed
2 ½ cups seedless green grapes
1 cup blanched almonds, lightly toasted
1 ¾ cups gluten free white bread, cubed and crusts removed
1 Tablespoon fresh garlic, chopped
1 cup vegan creamer (I used So Delicious Dairy Free coconut milk creamer)
¼ cup sherry vinegar (white vinegar is fine too)
¼- ½ cup fresh lemon juice
½- 1 teaspoon kosher salt
1 teaspoon honey
¼ cup extra virgin olive oil
2 teaspoons walnut oil (optional)
Sliced green grapes
Chopped fresh chives
Put cucumbers, grapes, almonds, bread and garlic into Vita-Mix or other high-powered blender and blend ingredients till well combined. Blend from slowly from low to high till nice and creamy.
Then add the vegan creamer, vinegar, lemon juice, salt, honey and oils. Blend till creamy; adjust seasonings to your taste. Chill in refrigerator at least 30 minutes and up to overnight. Serve chilled in bowls topped with toasted almonds, sliced green grapes and chopped fresh chives.