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.

Breana Killeen
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

2 hrs 20 mins


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; protein 6.3g 13% DV; carbohydrates 19g 6% DV; dietary fiber 4.3g 17% DV; sugars 5g; fat 11.8g 18% DV; saturated fat 1.1g 5% DV; cholesterolmg; vitamin a iu 511.9IU 10% DV; vitamin c 116.8mg 195% DV; folate 20.3mcg 5% DV; calcium 148.8mg 15% DV; iron 1.7mg 10% DV; magnesium 41.3mg 15% DV; potassium 434.7mg 12% DV; sodium 357.2mg 14% DV.

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