Almond and White Grape Gazpacho

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 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!


  1. Loved your idea of adding so many types of sices and herbs. No wonder its so flavourful. Thanks a lot for sharing the recipe.

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