White Gazpacho (Vegan) Recipe

Name: White Gazpacho (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups day-old white bread, crusts removed; 1 ½ cups vegetable stock; 1 cup cucumber, peeled and chopped (I added a small amount of lemon cucumbers); 1 cup green seedless grape, washed; ¼ cup almond butter; ¼ cup slivered almonds (I used whole and save the slivered almonds for garnish); 3 tablespoons extra virgin olive oil; 2 tablespoons sherry wine vinegar; 1 garlic clove, peeled and chopped; ½ teaspoon kosher salt; sliced grapes, green and red; slivered almonds (toasted or raw-your choice); fresh herb (flat leaf parsley, chives, cilantro, etc.); extra virgin olive oil, for drizzling; sherry wine vinegar, for drizzling; cracked black pepper

Servings: persons

2 cups day-old white bread, crusts removed
1 ½ cups vegetable stock
1 cup cucumber, peeled and chopped (I added a small amount of lemon cucumbers)
1 cup green seedless grape, washed
¼ cup almond butter
¼ cup slivered almonds (I used whole and save the slivered almonds for garnish)
3 tablespoons extra virgin olive oil
2 tablespoons sherry wine vinegar
1 garlic clove, peeled and chopped
½ teaspoon kosher salt
sliced grapes, green and red
slivered almonds (toasted or raw-your choice)
fresh herb (flat leaf parsley, chives, cilantro, etc.)
extra virgin olive oil, for drizzling
sherry wine vinegar, for drizzling
cracked black pepper

1
Place all the ingredients in a blender and puree until smooth.
2
Pass the pureed mixture through a fine mesh strainer to remove the pulp.
3
<<I skipped this step.
4
It's your choice whether to pass the pureed mixture through a strainer or not.
5
Press the pulp through the strainer using the bottom of a ladle.
6
Transfer the gazpacho to a covered container and chill the gazpacho well before serving.
7
To serve: ladle the soup into shallow bowls and garnish with a few grape slices, slivered almonds, minced fresh herb such as parsley, chives, cilantro, etc., a drizzle of olive oil, splash of sherry wine vinegar, twist of cracked black pepper.

334

kcal

Calories

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 16 ingredients. The key ingredients include: 2 cups day-old white bread, crusts removed, 1 ½ cups vegetable stock, 1 cup cucumber, peeled and chopped (I added a small amount of lemon cucumbers), 1 cup green seedless grape, washed, and more.

Yes, White Gazpacho (Vegan) 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!

White Gazpacho (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions