White Gazpacho with Grapes and Toasted Almonds is a vegan recipe with 4 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. This soup has 229 calories, 5g of protein, and 15g of fat per serving. It can be enjoyed any time, but it is especially good for Summer. A mixture of cucumbers, garlic, bread, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 5 minutes.
Instructions
1
Watch how to make this recipe.
2
Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes.
Ingredients you will need
Cucumber
Bread
Water
3
Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.
Ingredients you will need
Lemon Juice
Cucumber
Olive Oil
Green Onions
Almonds
Vinegar
Garlic
Bread
Salt
Equipment you will use
Food Processor
Bowl
4
To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.