Tag Archives: Gazpacho

White Gazpacho

White Gazpacho Carolyn Casner


  • 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.

Nutrition Facts

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 🙂


Easy Shrimp Gazpacho/Recipe

Easy Shrimp Gazpacho

1 pound shrimp, peeled and deveined
1 tablespoon Old Bay seasoning
2 large tomatoes (heirlooms if you can get ’em), chopped
1 cucumber, peeled and chopped
1/2 sweet onion, peeled and chopped
1/2 cup parsley, plus extra for garnish
1/2 cup olive oil, plus extra for drizzling
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Bring a medium pot of water to a boil and add shrimp and Old Bay. Simmer until shrimp are pink and cooked through, about 3-5 minutes. Drain and cool the shrimp in ice water.
Put tomatoes, cucumber, onion, parsley, olive oil, vinegar, salt and pepper into a blender and puree until smooth.
At this point you can pop it in the fridge to cool it down, or you can serve it at room temperature. When you are ready to serve it up, divide the soup among bowls, garnish with the shrimp and some chopped parsley, drizzle with a little olive oil and serve!
I like to get smaller shrimp and put them into the soup whole, but if you prefer larger shrimp you can cut them into bite-sized pieces before adding to the soup for easier eating!


Thank you for reading 🙂