Name: Herby White Gazpacho
Total time: 2 h 25 min
Ingredients: 3 ½ cups chopped peeled English cucumbers (about 2 large), divided; 3 cups chopped ripe honeydew melon or white grapes; 1 ½ cups Marcona almonds, divided; 1 ½ cups low-sodium vegetable broth; 3/4 cup white grape or apple juice; 1 large shallot, chopped; 1 ½ tablespoons chopped fresh mint plus 1 1/2 teaspoons, divided; 4 teaspoons chopped fresh dill, divided; ½ cup extra-virgin olive oil; 3 tablespoons cider vinegar; 1 teaspoon kosher salt; ¾ teaspoon ground white pepper

Directions

Step 1

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.

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Step 2

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.

Tips

To make ahead: Refrigerate for up to 2 days.

Tips

Nutrition Bonus: Vitamin C (21% daily value)

Nutrition Facts

Serving Size: 2/3 cup

Per Serving:

230 calories; protein 3.7g; carbohydrates 12.5g; dietary fiber 0.8g; sugars 6.1g; fat 18.3g; saturated fat 2.3g; cholesterol 0mg; vitamin a iu 110.1IU; vitamin c 12.8mg; folate 14.6mcg; calcium 13.4mg; iron 0.3mg; magnesium 9.8mg; potassium 159.1mg; sodium 226.1mg.

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Ingredients

Directions

Tips

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Tips

Nutrition Facts