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

Directions

  • 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; 11.8 g total fat; 357 mg sodium. 19 g carbohydrates; 6.3 g protein; Full Nutrition

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