Vegan White Gazpacho is one of those classic summer recipes that I love to make on hot days. It is super fresh and full of delicious plant based ingredients like almonds, grapes, cucumber and bell pepper. I like to sprinkle a handful of sprouts fresh mint or lemon balm on top of this just before I serve it too.
This gazpacho will not be completely white unless you blanch the almonds first. To be honest, I only do that if I am trying to impress dinner or lunch guests. If I am making this for my family, I don’t bother with the blanching step (but sshhh, don’t tell them I said that!!!!)
To make my version of White Gazpacho, you will need the following ingredients:
In a food processor or blender, blend the almonds until the mixture is as smooth as possible.
Add the canola oil, grapes, cucumber, bell pepper and lemon and continue to blend for a few more minutes until you have a smooth mixture.
Pour in the water and add the ice cubes. Season with salt and pepper. Blend again until smooth.
Check the consistency. If you want a thinner soup, add more water. Taste and season with more salt and pepper to taste.
Serve the soup in small soup bowls. Garnish with a handful of sprouts and some fresh mint leaves.
This White Gazpacho recipe makes a great summer lunch dish. Try it out but don’t forget to blanch the almonds if you’re feeding guests! Leave a review below telling me what you think.
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