Gazpacho Blanco

This refreshing recipe gives us a way to enjoy the chilled Spanish classic even though tomatoes aren’t in season yet. Garlic adds healing power to this cooling soup loaded with beneficial enzymes that are so good for us. Try it and see:


2 cups raw almonds
2 cups water
1 pound organic seedless green grapes
Juice of 1 lemon
2 cucumbers, chopped
1 shallot
1 clove garlic
Seasalt and freshly-ground black pepper, to taste

1. Soak the almonds in water overnight, then drain and blend in a blender with the 2 cups of water. Strain liquid through a cloth to use for this recipe, and save the pulp for another use.

2. Reserve a few grapes, and place the rest of them in the blender with the other ingredients. Puree.

3. Serve chilled with the reserved grapes, halved, for garnish.

Serves 4.

Adapted from The Raw Food Gourmet, by Gabrielle Chavez (Findhorn Press, 2005). Copyright (c) 2005 by Gabrielle Chavez. Reprinted by permission of Findhorn Press.


Sonia M
Sonia M6 months ago

Thanks for sharing

Winn Adams
Winn A5 years ago

Thanks for the article

J.L. A.
JL A5 years ago


Jennifer C.
Past Member 5 years ago

Thanks for posting.

Michele Wilkinson

Thank you

Kim T.
Past Member 8 years ago

Beautiful! I may have to make this for lunch today--it's so hot and this sounds like the perfect light meal. Thanks for the inspiration.

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Alessandra D.
Alessandra D9 years ago

I read somewhere that gazpacho is actually an arabian recipe. The "white" version was the original version, with lots of garlic. It started to use tomato when they conquered Spain.

Prudence Kothakota
kothakota p10 years ago

...that is great recipe. Suitable for my health needs. Thanq so much for the wonderfully healthy recipe.

Diane Griesenbeck
Diane Griesenbeck10 years ago

Sounds like a wonderfully refreshing receipe. However my health food store doesn't have any grapes, perhaps soon.