Meatless Mondays: White Gazpacho with Cucumber, Grapes, and Almonds

When most of us hear gazpacho, we think of the fresh, tomato-based cold soup that seems to become increasingly popular every summer. While it's certainly a delicious way to use fresh vegetables, it's always good to switch things up a little. This delicious, simple, and refreshing white gazpacho is a traditional Spanish dish and uses cucumbers and grapes, which should be fairly easy to find in most places this time of year. If you can find locally grown garlic, it will add a much subtler flavor than the store-bought white garlic. This soup is perfect on a warm summer evening.

White Gazpacho with Cucumber, Grapes, and Almonds

2 cups diced day-old bread, crusts removed
3 garlic cloves, peeled (locally grown if possible)
2 cups whole blanched almonds
1 cup green seedless grapes, halved
1 medium cucumber, peeled, seeded, and diced
1 cup extra virgin olive oil
2 tablespoons sherry vinegar

For garnish:
1/4 cup bread, cubed
1/2 cup green grapes, finely diced
1 scallion, thinly sliced
Extra virgin olive oil, as needed

1. Soak bread in cold water for about 10 minutes, then squeeze out all water.

2. Add to blender the bread, garlic, almonds, grapes, and cucumber. Season lightly with salt and puree until very smooth, adding water if necessary to help blend.

3. With blender running, slowly add olive oil, then about 1-to-2 cups ice-cold water, and the vinegar. The gazpacho should be a smooth, silky consistency. Slowly add more water if necessary to achieve desired texture. Salt to taste, and refrigerate in a covered container for at least 2 hours.

4. For garnish and to serve: Drizzle olive oil over cubed bread, sprinkle with salt, and bake on baking sheet at 425 degrees for about 5 minutes, or until browned. To serve, ladle very cold soup into chilled bowls and top with a spoonful of grapes, some toasted bread, and a sprinkling of scallions.

This dish is a great vegetarian soup, and can be made vegan with a few modifications. Sign onto our petition asking the USDA to create a vegan-friendly food pyramid.

For more "Meatless Mondays" recipes, see here.

Photo credit: roblisameehan