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.
White
Gazpacho
VEGAN • GLUTEN-FREE
INGREDIENTS
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)
TOPPINGS (OPTIONAL)
Toasted almonds
Sliced green grapes
Chopped fresh chives
DIRECTIONS
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.
No comments:
Post a Comment