//White Gazpacho

White Gazpacho



1/2 cup (125 mL) blanched whole almonds
1 1/4 cups (310 mL) seedless green grapes, halved
green apple, peeled, cored and diced
2 tbsp (30 mL) pine nuts
garlic clove, finely chopped
3/4 cup (180 mL) A2Milk
2 tbsp (30 mL) sherry vinegar
1 1/2 cups (50 g) crustless bread cubes


1/3 cup (80 mL) 35% Cream
3 tbsp (45 mL) toasted sliced almonds
3 tbsp (45 mL) peeled cucumber, in small dice
Olive oil


Place the first 7 ingredients and half the bread cubes in a blender.

Pulse, then blend at high speed for 90 seconds. If necessary, add more bread to adjust the consistency. The mixture should be thick but pourable.

Pass through a strainer, pressing the mixture with the back of a small ladle. Discard solids and refrigerate the liquid at least 2 hours.

Add cream and season to taste with salt and pepper. Serve the gazpacho in chilled soup bowls, garnished with sliced almonds, diced cucumber and a drizzle of olive oil.

By | 2017-09-16T06:44:16+00:00 September 16th, 2017|A2 Doodh Recipe|0 Comments

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