So, I’ve never had gazpacho before, but I saw this recipe and had to try it. It seemed like such an odd combination of ingredients and flavors, but sounded like it could be preeeety refreshing on a hot day.
The best part is that it’s really easy to make (we all know how much I like easy-to-make stuff). I actually made it while I was cooking a different meal, you pretty much just throw everything in the blender and blend until it’s a smooth, cold soup. I made it ahead of time because it really is better the next day – it needs to chill in the fridge anyway, and the longer it sits in the fridge, the more time the flavors have to meld together and get super tasty. Can’t wait to make this again on a very hot day.
Ingredients (adapted from this recipe):
- 2 1/2 cups seedless white grapes
- 1 cup regular soy milk, chilled
- 1 lime, juiced
- 1/2 cup blanched slivered almonds
- 2 scallions, white and green parts, chopped
- Kosher salt and freshly cracked black pepper
Puree the almonds and soy milk in a blender for several minutes, until smooth. With blender still running, slowly add the grapes, scallions, lime juice, salt and pepper. Blend until smooth. You can either serve immediately, or chill until very cold (I recommend chilling it overnight). Garnish with slices of grapes and scallions.