White Gazpacho

5 from 1 vote
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White Gazpacho

Course Side Dish, Soup
Cuisine Gluten free, vegan
Prep Time 20 minutes
Author Caitlin Rogers

Ingredients

  • 2 cups diced stale white bread crusts removed
  • 1 1/2 cups vegetable stock
  • 1 cup cucumber peeled and chopped
  • 1 cup seedless green grapes washed
  • 1/4 cup of Once Again Creamy Almond Butter
  • 1/4 cup blanched slivered almonds
  • 3 tbsp extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 1 clove garlic chopped
  • 1/2 tsp kosher salt

Instructions

  1. Place all ingredients together in a blender.  Puree until smooth.
  2. Pass the gazpacho through a fine chinois to remove the pulp.  Press the pulp through the chinois using the bottom of a ladle to extract the most flavor from the almonds.
  3. Chill well before serving.
  4. To serve, ladle into a shallow bowl and garnish with a few grape slices and slivered almonds.

Recipe Notes

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