Restaurants›Roselily›White Gazpacho Recipe

White Gazpacho Recipe

Inspired by Roselily
Time1h 30m
Serves4

Cucumber, almond, grape, garlic, lemon

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Ingredients

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Base Ingredients

Seasoning

Garnish

Method

Preparation

1

Prepare the Ingredients

Peel the cucumbers and chop them into chunks. Measure out the blanched almonds, seedless grapes, and garlic cloves.

2

Blend the Base

In a blender, combine the cucumbers, blanched almonds, seedless grapes, garlic cloves, and lemon juice. Blend until smooth.

Finishing Touches

3

Add Seasoning

While the blender is running, slowly drizzle in the olive oil. Add salt and black pepper, blending until well combined.

4

Chill the Soup

Transfer the gazpacho to a bowl or container and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill.

Serving

5

Garnish and Serve

Ladle the chilled white gazpacho into bowls. Garnish with fresh mint leaves and extra halved grapes before serving.