- 2 English cucumbers, divided
- 2 cups green grapes, divided
- 2 slices country white bread, crust removed if desired, torn into pieces
- 2 cups “no-chicken” broth (see Tips) or reduced-sodium chicken broth
- 1 cup chopped honeydew melon
- 1/2 cup sliced blanched almonds, lightly toasted (see Tips), divided
- 1 small clove garlic, halved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white-wine vinegar
- ¾ teaspoon salt
- Step 1 Dice enough unpeeled cucumber to equal 1/2 cup and slice enough grapes to equal 1/2 cup; cover and refrigerate.Advertisement
- Step 2 Peel the remaining cucumbers; cut into chunks. Working in two batches, puree the peeled cucumber, the remaining grapes, bread, broth, melon, 6 tablespoons almonds, garlic, oil, vinegar and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled,
- Step 3 at least 2 hours and up to 1 day.
- Step 4 Serve garnished with the remaining 2 tablespoons almonds and the reserved cucumber and grapes.
Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 1 day. Finish with Step 3 just before serving.
To make White Gazpacho vegetarian, use vegetarian “no-chicken” broth instead of regular vegetable broth for its rich flavor. Look for it with other broths in well-stocked supermarkets.
Toast nuts before using in a recipe for the best flavor. To toast whole nuts (pages 38, 44, 84), spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast small or sliced nuts or seeds (pages 44, 83, 90), cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Per Serving: 210 calories; 11.6 g total fat; 1.2 g saturated fat; 541 mg sodium. 345 mg potassium; 23.1 g carbohydrates; 3.1 g fiber; 13 g sugar; 4.9 g protein; 103 IU vitamin a iu; 9 mg vitamin c; 23 mcg folate; 60 mg calcium; 1 mg iron; 48 mg magnesium; 1 g added sugar; Exchanges:
Whit1/2 starch, 1 fruit, 1/2 vegetable, 2 fat
Thank you for reading 🙂