A fresh approach to the traditional gazpacho, this white version replaces tomatoes with melons or grapes for a sweeter taste, and almonds give it all a smooth and silky texture. Add a pinch of salt and you’ll be herby heaven.
Ingredients
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3 ½ cups chopped peeled cucumbers (about 2 large)
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3 cups chopped ripe honeydew melon or white grapes
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1 ½ cups almonds
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1 ½ cups low-sodium vegetable broth
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3/4 cup white grape or apple juice
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1 large shallot, chopped
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1 ½ tablespoons chopped fresh mint plus 1 1/2 teaspoons, divided
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4 teaspoons chopped fresh dill, divided
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½ cup extra-virgin olive oil
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3 tablespoons cider vinegar
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1 teaspoon kosher salt
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¾ teaspoon ground white pepper
Cooking
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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.
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Pulse until you get a coarse paste, then blend until very smooth.
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Slowly add oil, vinegar, salt and pepper.
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Blend on high for 1 minute.
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Transfer to a large bowl, cover and refrigerate until chilled (at least 2 hours and up to 2 days).
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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.
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Serve the gazpacho topped with the cucumber mixture.
Nutrition Facts Serving Size: 2/3 Cup
230 calories; 18.3 g total fat; 2.3 g saturated fat; 226 mg sodium. 159 mg potassium; 12.5 g carbohydrates; 0.8 g fiber; 6 g sugar; 3.7 g protein; 110 IU vitamin aiu; 13 mg vitamin c; 15 mcg folate; 13 mg calcium; 10 mg magnesium
