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


Ingredient Checklist


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

  • 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.


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

Nutrition Facts

201 calories; 11.8 g total fat; 1.1 g saturated fat; 357 mg sodium. 435 mg potassium; 19 g carbohydrates; 4.3 g fiber; 5 g sugar; 6.3 g protein; 512 IU vitamin a iu; 117 mg vitamin c; 20 mcg folate; 149 mg calcium; 2 mg iron; 41 mg magnesium;

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Rating: 5 stars
Used some celery too.. Yummy! Read More