White Gazpacho
Serves: 4-6
  • 1 ½ cups almond meal
  • 2 cups chopped cucumbers
  • 2 cups seedless green grapes
  • 2 cloves garlic, finely chopped
  • 1 small onion or shallot
  • 1 tablespoon fresh dill
  • 2 cups chicken broth
  • 1-2 tablespoons cider vinegar (more or less to taste)
  • 2-3 tablespoons dry sherry.
  • Salt and pepper.
  1. Process the almond meal and cucumbers together until they are fairly smooth.
  2. Add grapes and process them, too.
  3. Add garlic, onion or shallot, dill, broth, vinegar and sherry and process the whole mixture.
  4. Taste and adjust seasonings, adding more vinegar if needed, and salt and pepper.
  5. Let stand for a few hours refrigerated before serving.
Recipe by Taste Buds at http://tastebuds.bangordailynews.com/2018/08/14/whats-for-supper/a-different-kind-of-cucumber-soup-white-gazpacho/