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20 minute dinner recipes

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White Gazpacho


From EatingWell:  July/August 2013

White gazpacho is made with bread, almonds, grapes and garlic and is one of the traditional Spanish gazpacho variations. In this white gazpacho soup recipe we add cucumbers and honeydew, whir it in a blender and it becomes silky, a little toasty (from the almonds) and refreshing.

6 servings, about 1 cup each | Active Time: 20 minutes | Total Time: 2 hours 20 minutes



  1. Dice enough unpeeled cucumber to equal 1/2 cup and slice enough grapes to equal 1/2 cup; cover and refrigerate.
  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, at least 2 hours and up to 1 day.
  3. Serve garnished with the remaining 2 tablespoons almonds and the reserved cucumber and grapes.


Per serving : 211 Calories; 12 g Fat; 1 g Sat; 8 g Mono; 0 mg Cholesterol; 24 g Carbohydrates; 5 g Protein; 3 g Fiber; 521 mg Sodium; 345 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fruit, 1/2 vegetable, 2 fat

Tips & Notes