It’s Seriously Soupy Sunday, featuring one of my favorite bloggers Serena, who authors a blog called Seriously Soupy. Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started she has given soup tours and taught soup classes and has a catologue of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.
I love the refreshing texture of a chilled soup.
This week, I decided to make an Almond and White Grape Gazpacho. I decided not to use yogurt (partly because I didn’t have any at home) but also because I just wanted to focus on the fresh ingredients. And, the combination of different flavors like almonds with grapes and almond milk paired with the “traditional” flavors found in gazpacho like garlic, cucumbers, basil and peppers are bold enough to stand on their own, without being diluted by the yogurt.
This soup is beyond interesting and easy to make. It produces such unexpected, refreshing flavors it’s a favorite and perfect for the hot days of summer!
Almond and White Grape Gazpacho
- 1 cup of salted and smoked almonds, smashed
- 1/2 cup of unsweetened almond milk
- 2 cups seedless green grapes, cut up
- 4 cloves of garlic, peeled and minced
- 1 yellow pepper, chopped
- 2 cups cucumbers, peeled and chopped
- ½ cup olive oil
- 1 celery stalk, cut up
- 1/2 red onion, cup up
- dash of chili powder
- 2-3 sprigs of fresh basil
- 2-3 sprigs of fresh dill
- pinch of sea salt and pepper
- Cut up the grapes, garlic, pepper, celery and cucumbers and add them to a bowl, along with the almond milk basil, dill, chili powder, salt and pepper.
- Place the almonds in a bag and crush them. Add them to the bowl and mix.
- Place in a blender and puree until the soup reaches your desired consistency.
- Drizzle in some olive oil and place into a refrigerator and chill for 4-5 hours.
- Top with some cut up cucumbers and dill. Enjoy!