White GazpachoRETURN TO RECIPES
SERVES 4 - 6
Gazpacho is the ultimate summer delight. Often overlooked, this lunch or dinner soup is refreshing, cool, and surprisingly filling. We love this twist on the classic red -- this one that features a citrusy, nutty profile that elevates everyday fruits and vegetables into a delicate and complex dish -- one that proves, again, that the sum is often better than its parts. Just grab a spoon!
- Preheat the oven to 400°F. Use a sharp knife to cut 1/2” off of the top of the garlic bulb to expose the individual cloves. Place the garlic in aluminum foil and drizzle with 1/2 tablespoon olive oil. Wrap the garlic in the aluminum foil, keeping the cut side up. Roast the garlic in a preheated oven for 30-40 minutes until the cloves are soft and golden brown. Let the garlic cool completely. Remove 8 cloves to use for the gazpacho.
TIP: Roasted garlic may be roasted and refrigerated one day prior to making the gazpacho.
TIP: Spread leftover roasted garlic on toasted bread for a delicious treat.
TIP: To keep from warming your kitchen during hot summer days, use a toaster oven to roast the garlic. This will create less heat and may be more energy efficient.
- Peel and cube the zucchini. Peel the cucumbers, use a spoon to remove the seeds, and chop into 2" sections.
- Combine the cloves of roasted garlic, olive oil, zucchini, English cucumbers, yogurt, lemon juice, cashews, grapes, salt, and pepper in a high-powered blender and blend until the ingredients are fully incorporated. Slowly add the cubed bread until the gazpacho is silky smooth. Add the water 1 tablespoon at a time as needed, to help thin the gazpacho to a desired consistency.
- Chill the gazpacho in the refrigerator for at least 30 minutes, or up to one day. Serve very cold.
- 1 whole bulb garlic
- 1/4 cup olive oil, plus 1/2 tablespoon olive oil
- 1 zucchini
- 2 English cucumbers
- 1/3 cup plain yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup cashews
- 1 cup seedless green grapes
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 2 cups French bread, cubed
- 2-4 tablespoons water to thin, as needed