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White Gazpacho




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Vegetarian Times Magazine


List of Ingredients




1 large cucumber, peeled, seeded and chopped (4 cups)
1 3/4 cups green seedless grapes, divided
3/4 cup toasted slivered almonds, divided
1/4 cup chopped sweet onion, such as vidalia or walla walla
1 garlic clove, peeled
1/4 cup almond milk
2 TBLS sherry vinegar
1 TBLS olive oil
1 cup loosely packed baby arugula


Recipe



1.Puree cucumber, 1 1/2 cups grapes, 1/2 cup almonds, onion, ans garlic in blender or food processor until smooth. Add almond milk, vinegar and oil; pulse until combined. Season with salt and pepper, if desired.

2. Halve remaining grapes, and combine with remaining almonds and arugula in small bowl. Garnish gazpacho with 1/4 cup halved-grape mixture.