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White Gazpacho
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Prep Time:
15 minutes
Cook Time:
Total Time:
75 minutes
Refreshing white gazpacho with cucumbers and tomatoes.
Ingredients:
  • 12 slices Italian bread, crusts removed, torn into small pieces (3 cups)
  • 2/3 cup raw cashews
  • 2 cups cold water
  • 2 medium English cucumbers, peeled and chopped (3 cups)
  • 1 1/2 cups green grapes
  • 2 cloves garlic
  • 2 tablespoons sherry vinegar
  • 2 1/2 teaspoons kosher salt
  • 1/3 cup extra-virgin olive oil, plus more for drizzling
  • Chives, thinly sliced green grapes, and/or thinly sliced cucumbers, for garnish
Instructions:
  • Allow the bread, cashews, and water to soak in a high-powered blender for 5 minutes.
  • Combine chopped cucumbers, grapes, garlic, vinegar, and salt in a blender; blend until mostly smooth, approximately 1 minute. While blending, slowly pour in olive oil until smooth, about 30 seconds. Refrigerate covered for about 1 hour. Serve soup topped with more olive oil and garnished with chives, sliced grapes, and/or sliced cucumbers.

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