You can never have too many soup recipes, so give White Gazpacho a try. This recipe serves 6. One serving contains 334 calories, 8g of protein, and 24g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. It is perfect for Summer. From preparation to the plate, this recipe takes roughly 1 hour. If you have blanched almonds, granny smith apple—peeled, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.
In a small bowl, soak the bread in the grape juice for 5 minutes, pressing to soften.
Spread the almonds in a pie plate and toast for 6 minutes, until lightly golden; let cool.
Transfer 1 cup of the almonds to a blender.
Add the bread, cucumber, apple, grapes, garlic, vinegar and 1/4 cup of olive oil. Puree until smooth. Strain the soup through a sieve into a bowl, pressing on the solids.
Whisk in the buttermilk and season with salt and pepper. Refrigerate until chilled, at least 30 minutes.
Pour the gazpacho into cups and garnish with the mint and remaining 1/4 cup of almonds.
Drizzle with olive oil and serve.