Cucumber-Almond Gazpacho

Cucumber-Almond Gazpacho

1 Review
From: EatingWell Magazine, July/August 2017

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.

Ingredients 5 servings

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  • 2 English cucumbers, divided
  • 2 cups chopped yellow bell pepper, divided
  • 2 cups 1-inch pieces crustless country-style whole-wheat bread
  • 1½ cups unsweetened almond milk
  • ½ cup toasted slivered almonds, divided
  • 5 teaspoons extra-virgin olive oil, plus more for garnish
  • 2 teaspoons white-wine vinegar
  • 1 clove garlic
  • ½ teaspoon salt

Preparation

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  • Ready In

  1. Dice enough unpeeled cucumber to equal ½ cup and combine with ½ cup bell pepper; refrigerate.
  2. 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.
  3. To serve, garnish with the remaining 2 tablespoons almonds and the reserved vegetables. Drizzle with a little oil, if desired.
  • To make ahead: Refrigerate diced vegetables (Step 1) and gazpacho (Step 2) separately for up to 1 day.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 201 calories; 12 g fat(1 g sat); 4 g fiber; 19 g carbohydrates; 6 g protein; 20 mcg folate; 0 mg cholesterol; 5 g sugars; 1 g added sugars; 512 IU vitamin A; 117 mg vitamin C; 149 mg calcium; 2 mg iron; 357 mg sodium; 435 mg potassium
  • Nutrition Bonus: Vitamin C (195% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 veg, ½ starch, 2 fat

Reviews 1

March 17, 2018
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By: Cranky Frankie
Used some celery too.. Yummy!
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