Not all gazpachos are red. In this healthy white gazpacho recipe, we use cucumbers, yellow bell pepper and unsweetened almond milk for more savory results. Source: EatingWell Magazine, Soup Cookbook

Breana Killeen
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Ingredients

Ingredient Checklist

Directions

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  • Dice enough unpeeled cucumber to equal 1/2 cup and combine with 1/2 cup bell pepper; refrigerate.

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  • Peel the remaining cucumbers and cut into chunks. Working in two batches, puree the peeled cucumber, the remaining bell pepper, bread, almond milk, 6 tablespoons almonds, oil, vinegar, garlic and salt in a blender until smooth. Transfer to a large bowl and refrigerate until chilled, at least 2 hours and up to 1 day.

  • To serve, garnish with the remaining 2 tablespoons almonds and the reserved vegetables. Drizzle with a little oil, if desired.

Tips

To make ahead: Refrigerate diced vegetables (Step 1) and gazpacho (Step 2) separately for up to 1 day.

Nutrition Facts

201 calories; total fat 11.8g 18% DV; saturated fat 1.1g; cholesterolmg; sodium 357mg 14% DV; potassium 435mg 12% DV; carbohydrates 19g 6% DV; fiber 4.3g 17% DV; sugar 5g; protein 6.3g 13% DV; exchange other carbs 2; vitamin a iu 512IU; vitamin c 117mg; folate 20mcg; calcium 149mg; iron 2mg; magnesium 41mg.

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Rating: 5 stars
03/17/2018
Used some celery too.. Yummy! Read More