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White Gazpacho

White Gazpacho

Gazpacho is the ultimate summer delight. Often overlooked, this lunch or dinner soup is refreshing, cool, and surprisingly filling. We love this twist on the classic red -- this one that features a citrusy, nutty profile that elevates everyday fruits and vegetables into a delicate and complex dish -- one that proves, again, that the sum is often better than its parts. Just grab a spoon!

White Gazpacho
Serves 4 - 6


1 whole bulb garlic
1/2 tablespoon olive oil, plus 1/4 cup olive oil
1 zucchini
2 English cucumbers
1/3 cup plain yogurt
2 tablespoons freshly squeezed lemon juice
1/4 cup cashews
1 cup seedless green grapes
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
2 cups French bread, cubed
2-4 tablespoons water to thin, as needed


1. Preheat the oven to 400°F. Use a sharp knife to cut 1/2” off of the top of the garlic bulb to expose the individual cloves. Place the garlic in aluminum foil and drizzle with 1/2 tablespoon olive oil. Wrap the garlic in the aluminum foil, keeping the cut side up. Roast the garlic in a preheated oven for 30-40 minutes until the cloves are soft and golden brown. Let the garlic cool completely. Remove 8 cloves to use for the gazpacho.

TIP: Roasted garlic may be roasted and refrigerated one day prior to making the gazpacho.

TIP: Spread leftover roasted garlic on toasted bread for a delicious treat.

TIP: To keep from warming your kitchen during hot summer days, use a toaster oven to roast the garlic. This will create less heat and may be more energy efficient.

2. Peel and cube the zucchini. Peel the cucumbers, use a spoon to remove the seeds, and chop into 2" sections.

3. Combine the cloves of roasted garlic, olive oil, zucchini, English cucumbers, yogurt, lemon juice, cashews, grapes, salt, and pepper in a high-powered blender and blend until the ingredients are fully incorporated. Slowly add the cubed bread until the gazpacho is silky smooth. Add the water 1 tablespoon at a time as needed, to help thin the gazpacho to a desired consistency.

4. Chill the gazpacho in the refrigerator for at least 30 minutes, or up to one day. Serve very cold.


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