Name: Cucumber-Almond Gazpacho
Total time: 2 h 20 min
Ingredients: 2 English cucumbers, divided; 2 cups chopped yellow bell pepper, divided; 2 cups 1-inch pieces crustless country-style whole-wheat bread; 1 ½ cups unsweetened almond milk; ½ cup toasted slivered almonds, divided; 5 teaspoons extra-virgin olive oil, plus more for garnish; 2 teaspoons white-wine vinegar; 1 clove garlic; ½ teaspoon salt

Ingredients

2 English cucumbers, divided
2 cups chopped yellow bell pepper, divided
2 cups 1-inch pieces crustless country-style whole-wheat bread
1 ½ cups unsweetened almond milk
½ cup toasted slivered almonds, divided
5 teaspoons extra-virgin olive oil, plus more for garnish
2 teaspoons white-wine vinegar
1 clove garlic
½ teaspoon salt

Directions

Step 1

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

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Step 2

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.
Step 3

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

Serving Size: 1 cup

Per Serving:

201 calories; protein 6.3g; carbohydrates 19g; dietary fiber 4.3g; sugars 5g; fat 11.8g; saturated fat 1.1g; vitamin a iu 511.9IU; vitamin c 116.8mg; folate 20.3mcg; calcium 148.8mg; iron 1.7mg; magnesium 41.3mg; potassium 434.7mg; sodium 357.2mg.

Exchanges:

2 fat, 1 vegetable, 1/2 starch

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts