White Gazpacho…

Summertime and hot, hot weather go hand in hand.  The last thing you want to do is turn on the oven and have something hot!  Thank you chef Tim for this wonderful, refreshing take on gazpacho.  I did make some minor adjustments to the original recipe. 

Here it is.

4 – 6oz servings

3 1/2 cups peeled and chopped cucumber
1/2 cup white onion chopped
White pepper, ground – to taste (I like a lot)
Salt – to taste
1/4 cup of olive oil
1/3 cup of bread crumbs, no crust
1/2 cup of Marcona almonds, crushed
(If you can’t find Marcona, substitute with regular almonds)
1/3 cup of champagne vinegar (or any white wine zero calorie vinegar)
1/2 cup of sparkling water
1/2 cup of seedless grapes

Combine all ingredients, mix and let sit over night in the refrigerator.  Puree with blender and if you want it extra smooth pass through a medium holed strainer.  I like it more on the chunky side.  You can garnish with some halved grapes, chopped cucumber and chopped cilantro if you want!