July 8, 2014

No-Cook Summer: Chilled White Gazpacho

White Gazpacho

Our summer schedule is pretty hectic these days. Between camps, visiting grandparents, and just general fun, I haven’t been in the kitchen for long stretches. To make the short bursts of time I have to cook worth it I’ve been focusing on lots of no-cook recipes that are quick to assemble. This chilled white gazpacho has quickly become a favorite of ours. It is wholly satisfying and a snap to pull together.

Since we don’t have a blender yet I just made this in my food processor. I actually made it in the morning while my kids were eating breakfast. That way I could let it chill all day and the flavors could marry. For a garnish I used green grapes, but small pieces of melon or strawberries would taste delicious too. My favorite part about it was that after I poured it into the plastic container I didn’t have to think about dinner for the rest of the day.

Chilled White Gazpacho

Rating: 51

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6 servings

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  • 2 cups low-sodium chicken stock
  • 2 cups crustless bread, torn into small pieces
  • 1 teaspoon kosher salt
  • 1 cup lightly toasted slivered almonds
  • 2 cucumbers, peeled, seeded, and chopped
  • 2 chopped garlic cloves
  • 2 cups green grapes, halved, plus more for garnish
  • 2 tablespoons cider vinegar
  • ¼ cup extra-virgin olive oil


  1. Warm the stock in the microwave until hot to the touch. Add the bread to the warm stock and allow to cool. Set aside.
  2. Add the salt, almonds, and garlic to a food processor or blender and pulse a few times until the almonds are pulverized. Add the bread and any unabsorbed stock and pulse again three or four times. Then add the grapes and cucumbers and pulse until the chunks are fairly small. Add the vinegar and pulse to incorporate. With the motor running add the olive oil and pulse until smooth. Taste for salt and add a little more if needed.
  3. Chill the soup for at least 2 hours. Serve with a garnish of green grapes.

2 Responses to “No-Cook Summer: Chilled White Gazpacho”

  1. Heathbar says:

    I love any kind of gazpacho and have had the white type in Spain.