This take on gazpacho replaces the tomato with melon or grapes for a sweeter taste and gets its silky texture from Marcona almonds. If you can't find them, use skinless almonds and add 1 tablespoon oil and a pinch more salt. Source: EatingWell Magazine, July / August 2020

Stacey Ballis


Ingredient Checklist


Instructions Checklist
  • Combine 3 cups cucumber, melon (or grapes), 1 1/4 cups almonds, broth, juice, shallot, 1 1/2 tablespoons mint and 3 teaspoons dill in a blender. Pulse until you get a coarse paste, then process until very smooth. With the motor running, slowly add oil. Add vinegar, salt and pepper; process on high for 1 minute. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 2 days.

  • Just before serving, chop the remaining 1/4 cup almonds and combine in a small bowl with the remaining 1/2 cup cucumber, 1 1/2 teaspoons mint and 1 teaspoon dill; mix well. Serve the gazpacho topped with the cucumber mixture.


To make ahead: Refrigerate for up to 2 days.

Nutrition Bonus: Vitamin C (21% daily value)

Nutrition Facts

230 calories; 18 g total fat; 2 g saturated fat; 226 mg sodium. 159 mg potassium; 12 g carbohydrates; 1 g fiber; 6 g sugar; 4 g protein;