White Gazpacho is a dazzling, refreshing no-cooking raw summer soup
It is not white exactly, but the color designers call celery. A little couture in the kitchen can’t hurt! White Gazpacho is the classic red Gazpacho’s elegant first cousin, and stars toasted almonds and yogurt. It is very easily made gluten-free. The bold and zippy flavor lineup in white gazpacho is impossible to beat, with mint, lemon and dill. The bread soaks up all the wonderful seasonings and impart its own thickening texture.
White Gazpacho is practically the only one of my soups that won’t freeze well.
Make it the day it will be served, or no longer than a day before serving. If you do plan to serve it the day after you make it, use a little lemon juice in the soup to help keep the colors bright, and at serving time give it a good whisking to get your emulsion back.
Makes 10–12 ample servings, or a good 3 dozen hors d’oeuvre size servings
- 1 long seedless cucumber, peeled
- 1 medium onion, quartered
- 2 slices good whole grain bread. Gluten-Free OK
- 2 avocados, peeled and quartered
- 2 ribs celery, peeled
- Juice and zest of 2 lemons
- 1⁄4 cup extra virgin olive oil
- 2⁄3 cup toasted sliced almonds, plus more for garnish (300 degree oven for 12-15 minutes)
- 4 cups (32 ounces) plain low-fat yogurt
- 1⁄3 cup mint leaves, packed
- 1⁄4 cup dill, fronds and stems, packed
- Salt and white pepper to taste
- Cold water added to thin the soup as needed
- Reserved toasted sliced almonds
- Mint sprigs, for garnish
- Lime slices, for garnish
Combine all the ingredients in a blender, in batches and blend until perfectly smooth, adding cold water as needed to give the soup a thin and smooth consistency. Serve chilled, topped with sliced toasted almonds, mint, and lime.