Remember what we wrote about our gazpacho obsession this summer? Here is another favorite. This version has a completely different taste than all the other gazpachos that we’ve tried. The grapes, lemon and cucumber makes it very light, citrusy and fresh, while the almonds add richness to it. You can make it in five minutes (well almost), you only need a few ingredients, it’s raw, it’s vegan and it’s the perfect food to fight the heat with.
On another note. We have finally pulled ourselves together and started to work on our about us page. It’s aaaalmost done, so check back on sunday and we promise that you will learn a couple of new things about us. Maybe not the most yummy stuff, like David’s most embarrassing moment or who Luise kissed in third grade, but we still think that it will be worth reading.
If you want this gazpacho to be completely white you need to blanch the almonds, we haven’t since we’re kind of lazy during the summer and want our gazpacho to be quick. Most white gazpacho recipes also call for a dash of white wine vinegar but we wanted to keep our soup raw so we left it out, and if you use good grapes you really don’t need it.
1 cup almonds
1 tbsp canola oil
2 cups green grapes, pitted
1 cucumber (300 g), peeled and chopped
1 white bell pepper, chopped
1 cup water
6 ice cubes
salt & pepper
1 handfull sprouts
fresh lemon balm
Pour the almonds in a blender. Blend for about a minute, you want the almond pieces to be as small/smooth as possible. Add canola oil, grapes, cucumber, bell pepper and lemon. Blend for another couple of minutes until smooth. Add half of the water, ice cubes, salt & pepper. Blend it and then taste it, if you want a thinner soup add the rest of the water and more salt and pepper if needed. Serve with sprouts and a couple of lemon balm leaves.