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


Recipe Summary

25 mins
2 hrs 25 mins


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

2/3 cup
230 calories; protein 3.7g; carbohydrates 12.5g; dietary fiber 0.8g; sugars 6.1g; fat 18.3g; saturated fat 2.3g; 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.