For the second week of Gazpacho Soup Month I decided to make an Almond and White Grape Gazpacho. I decided against using yogurt (partly because I didn’t have any at home) but also because I just wanted to focus on the fresh ingredients and the combination of different flavors like almonds with grapes and almond milk paired with “traditional” flavors found in gazpacho like garlic, cucumbers, basil and peppers. I really loved this interesting soup and found it to be quite an unexpected favorite. Next time I want to try to add some white wine and maybe even a little more spice for a rich variety of sweet and savory flavors. Hope you enjoy this one and check out next weeks recipe for Melon Gazpacho.
Almond and White Grape Gazpacho
1 cup of salted and smoked almonds, smashed
1/2 cup of unsweetened almond milk
2 cups seedless green grapes, cut up
4 cloves of garlic, peeled and minced
1 yellow pepper, chopped
2 cups cucumbers, peeled and chopped
½ cup olive oil
1 celery stalk, cut up
1/2 red onion, cup up
dash of chili powder
2-3 sprigs of fresh basil
2-3 sprigs of fresh dill
pinch of sea salt and pepper
Cut up the grapes, garlic, pepper, celery and cucumbers and add them to a bowl, along with the almond milk basil, dill, chili powder, salt and pepper. Place the almonds in a bag and crush them. Add them to the bowl and mix. Place in a blender and puree until the soup reaches your desired consistency. Drizzle in some olive oil and place into a refrigerator and chill for 4-5 hours. Top with some cut up cucumbers and dill. Enjoy!
Seriously Soupy Serena
Posted: Monday, August 1st, 2011 @ 7:33 am
Categories: chilled soups, recipes, vegetarian and vegan soups.
Tags: Almond Grape Gazpacho, chilled soups, Gazpacho, Gazpacho Soup Month, summer soups, vegan soups.
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