I confess, I’ve never been a fan of gazpacho.
That might explain why I had never even heard of “White Gazpacho” until a few weeks ago when I had it for the first time at our friends Laura and Steve’s house. Okay, so it’s actually a really nice shade of green. And it turns out it’s a pretty popular recipe out there on the Internet.
Laura is that kind of friend who always serves creative plant based food that I love. I usually end up leaving her house with new recipes to put into my regular Plant-strong entertaining rotation, even if I do have to make some minor tweaks–like leaving out the oil or maybe the salt.
I enjoyed this cold, refreshing, unusual and oh-so-healthy soup so much that I knew it had to make it onto our Fourth of July party menu this year. And it did.
You can find loads of versions of White Gazpacho with Green Grapes and Almonds online these days, but none as healthy as this one. It’s just such a winning flavor combination. The other recipes include white bread, oil and other unnecessary ingredients. This version tastes so perfect–no one misses that other high calorie, nutrient empty crap. I promise.
Healthy Girl’s White Gazpacho
serves 6-8 as a soup course or many more as an appetizer
1/2 cup Marcona almonds or whole blanched almonds
1 garlic clove
6 Tbsp fresh cilantro
3 Tbsp good quality sherry or white wine vinegar
2 Tbsp freshly squeezed lime juice
2 English cucumbers cut into 2 inch pieces crosswise
dash of salt (or not)
Place all ingredients into the bowl of a food processor fitted with an “s” blade. Process until all ingredients are blended but slightly chunky. Do not over process. Refrigerate until ready to serve.
Note: You could also make this gazpacho in a blender. Just watch that you don’t over blend it. This cold soup can be prepared the night before and will stay fresh in the refrigerator for 5 days.
Stay tuned for a killer Spinach, Date and Toasted Almond Salad and a Crunchy Thai Quinoa Salad that were also big successes at our Fourth of July bash!