Vegetarian Low Carb: Vegan White Gazpacho

White Gazpacho

White Gazpacho

Got Cukes?  Well, if you’ve made my Overnight Pickles and have brine leftover, this delicious cold soup will tickle your taste-buds! .. and don’t worry, if you don’t have any brine, the recipe includes a version with Apple Cider Vinegar.

This White Gazpacho is based on a soup I used to make when I was the Chef at a Wine Bar in Maine.  I have revised the ingredients to be more raw friendly.. but you can always sub Marcona Almonds and Sherry Vinegar for the Cashews and Brine/Apple Cider Vinegar.
White Gazpacho
  • 1 c blanched almonds soaked overnight (drain soaking water)
  • 3 large English cucumbers (keep the peels on if they are organic)
  • 2-3 cups water
  • 2 medium cloves garlic
  • 3-5 tablespoons pickle brine OR  apple cider vinegar (raw is best, start with 3 and add more if needed)
  • ½ teaspoon ground toasted cumin
  • ¼ teaspoon ground toasted coriander
  • 1 teaspoon smoked paprika
  • Scant pinch nutmeg
  • Decent pinch ground cardamom
  • 2 tablespoons evoo
  • ¼ teaspoon white pepper
  • Smoked Sea salt or regular sea salt to taste (add small amounts and wait for 10 minutes for the flavors to bloom, especially if you are using a high quality, chunky salt… and if  you can, please do!.. )
  • Additional water as needed to blend
  • Blend , blend blend. I use my Vita-Mix, but if you are doing this in a regular blender, do it in three batches.  Taste and adjust seasoning.  Add a bit more vinegar/salt as needed and let the soup rest for a bit..  This soup is MUCH better chilled overnight and will keep up to 10 days.
Garnish with herb oil and chunks of cucumber, roasted sunflower seeds or cashews and a sprinkle of smoked sea salt if you have it.
Herb Oil:
  • Blanch 1 bunch of chives, drain and pat dry; blend with 1 cup of olive oil, put in squirt bottle and drizzle

About melodypolakow

A rational approach to plant-based eating. Plant-based expertise.
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