White Gazpacho
- Number of Servings: 8
Ingredients
2 cups of crustless stale bread, broken into pieces2 cups chicken or vegetable stock (use vegetable stock for vegetarian version)1 1/2 teaspoons salt1 cup slivered blanched almonds (must be blanched, the skins are bitter)2 cups green seedless grapes, sliced in half2 cucumbers, peeled, seeded and chopped1-3 chopped garlic cloves (depending on how garlicky you want the result to be)2-3 Tbsp sherry vinegar or cider vinegar1/4 cup olive oilChives for garnish
1 Heat the stock until it's steamy. Turn off the heat and add to the stock the broken up pieces of stale bread. Let cool.
2 Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized. Add the soaked bread and any stock that was not absorbed by the bread into the food processor, then add the grapes and cucumbers. Pulse until the mixture is a rough purée.
3 Add 2 tablespoons of the vinegar and pulse a few seconds to combine. Taste and add the other tablespoon if it needs it – grapes can sometimes be acidic enough to leave out the final tablespoon of vinegar.
4 With the motor running, drizzle in the olive oil. Turn off the motor and taste the gazpacho. Add more salt if needed.
Chill before serving, garnish with chopped chives.
Serving Size: 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JOANNENICOLE1.
2 Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized. Add the soaked bread and any stock that was not absorbed by the bread into the food processor, then add the grapes and cucumbers. Pulse until the mixture is a rough purée.
3 Add 2 tablespoons of the vinegar and pulse a few seconds to combine. Taste and add the other tablespoon if it needs it – grapes can sometimes be acidic enough to leave out the final tablespoon of vinegar.
4 With the motor running, drizzle in the olive oil. Turn off the motor and taste the gazpacho. Add more salt if needed.
Chill before serving, garnish with chopped chives.
Serving Size: 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JOANNENICOLE1.
Nutritional Info Amount Per Serving
- Calories: 228.4
- Total Fat: 14.7 g
- Cholesterol: 1.2 mg
- Sodium: 388.1 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 2.8 g
- Protein: 5.7 g
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