Cauliflower White Gazpacho Recipe

Name: Cauliflower White Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, medium sized, cut into 1-inch florets; 4 slices white bread, crusts removed; 1/2 cup pine nuts (3 ounces); 4 garlic cloves, coarsely chopped; 1/4 cup sherry wine vinegar; 2 shallots, large, coarsely chopped; 2 1/2 cups blanched slivered almonds (2 cups for the soup, set aside 1/2 cup for garnish); 1 seedless cucumber, medium sized, peeled and coarsely chopped; 1/2 cup seedless cucumber, finely diced; 2/3 cup extra virgin olive oil; kosher salt

Servings: persons

1 head cauliflower, medium sized, cut into 1-inch florets
4 slices white bread, crusts removed
1/2 cup pine nuts (3 ounces)
4 garlic cloves, coarsely chopped
1/4 cup sherry wine vinegar
2 shallots, large, coarsely chopped
2 1/2 cups blanched slivered almonds (2 cups for the soup, set aside 1/2 cup for garnish)
1 seedless cucumber, medium sized, peeled and coarsely chopped
1/2 cup seedless cucumber, finely diced
2/3 cup extra virgin olive oil
kosher salt

1
In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8-10 minutes. Drain, rinse under cold water until cool and drain well.
2
In a blender, combine 1 1/2 cups of ice-cold water with half of all the ingredients except the last three; blend until smooth. Add 1/3 cup olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Pour into a container suitable for chilling and repeat with the second half of ingredients. Season the soup to taste with salt and refrigerate until chilled, about 1 hour (or overnight).
3
Preheat the oven to 350u00b0. Spread the remaining 1/2 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden. Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.

1283

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 head cauliflower, medium sized, cut into 1-inch florets, 4 slices white bread, crusts removed, 1/2 cup pine nuts (3 ounces), 4 garlic cloves, coarsely chopped, and more.

Yes, Cauliflower White Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower White Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions