White Gazpacho

Remember what we wrote about our gazpacho obsession this summer? Here is another favorite. This version has a completely different taste than all the other gazpachos that we’ve tried. The grapes, lemon and cucumber makes it very light, citrusy and fresh, while the almonds add richness to it. You can make it in five minutes (well almost), you only need a few ingredients, it’s raw, it’s vegan and it’s the perfect food to fight the heat with.

On another note. We have finally pulled ourselves together and started to work on our about us page. It’s aaaalmost done, so check back on sunday and we promise that you will learn a couple of new things about us. Maybe not the most yummy stuff, like David’s most embarrassing moment or who Luise kissed in third grade, but we still think that it will be worth reading.

White Gazpacho
Serves 4

If you want this gazpacho to be completely white you need to blanch the almonds, we haven’t since we’re kind of lazy during the summer and want our gazpacho to be quick. Most white gazpacho recipes also call for a dash of white wine vinegar but we wanted to keep our soup raw so we left it out, and if you use good grapes you really don’t need it.

1 cup almonds
1 tbsp canola oil
2 cups green grapes, pitted
1 cucumber (300 g), peeled and chopped
1 white bell pepper, chopped
1/2 lemon
1 cup water
6 ice cubes
salt & pepper

1 handfull sprouts
fresh lemon balm

Pour the almonds in a blender. Blend for about a minute, you want the almond pieces to be as small/smooth as possible. Add canola oil, grapes, cucumber, bell pepper and lemon. Blend for another couple of minutes until smooth. Add half of the water, ice cubes, salt & pepper. Blend it and then taste it, if you want a thinner soup add the rest of the water and more salt and pepper if needed. Serve with sprouts and a couple of lemon balm leaves.


  • Eu
    This is as well typical from Spain, but its not called "white gazpacho" It's called AJOBLANCO (means white garlic) I love it, really tasty and great for summer
  • Claire
    This recipe looks delicious! Just curious, though, why you chose canola oil instead of olive?
  • Joanell Storm
    When you say half a lemon, do you include the peel or just the juice? Thank you!
  • Lena
    Kommer er kokbok ut på svenska! Hoppas! Goa hälsningar Lena
  • Maria Coma
    Hi! It's Maria, from Spain, I'm an absolute fan of your blog! I love all your recipes and since I follow you, me and all my flatmates have really improved our diet! I just have a question for you: in Spain, cucumber comes in late spring and summer, while grapes don't come till September. I always try to eat fruits and veggies according to the season, so I don't know how to prepare this gazpacho (which looks so so so delicious and fresh). Do you have any suggestion? Thanks for your blog, the beautiful pics, yummy recipes and funny stories!
  • Amazing! I can't wait to taste it!
  • Låter jättespännande! Kan man ersätta mandeln med något tro? (Jag har en allergifamilj... nötter, mandel, jordnötter, mjölk och sojaprodukter är no-no om alla ska kunna äta.) Ger mandeln proteinet? Fylligheten? Smak? Bara så jag vet åt vilket håll jag ska ersätta *s* Funderar på om man kan mixa i äggvita för fyllighet och mättnad?
    • Hej Maria, mandeln tillför fyllighet och smak. Jag skulle nog försöka ersätta den med vitt bröd, du får inte mandelsmaken men däremot samma fyllighet i konsistensen, du kan också mixa flera av grönsakerna och tillsätta vita quinoa. Lycka till! /David
  • wow, this sounds absolutely perfect. it totally inspired a tea too: white tea steeped with lemon balm and green grapes. I can't wait to pair them for a light lunch!
  • Marie
    Var har ni hittat den underbara skålen? Så fina bilder och inspirerande recept! Tack!
    • Hej Marie, ja visst är den fin! Skålen + flera andra delar i servisen finns på Designtorget. /David
  • I, too, thought it would be difficult to find a white pepper here. But, just a couple of days after I saw this recipe, I found a bunch at my local market. So, I made the soup for lunch today and it was the perfect antidote to a 95 degree day. This soup is, quite simply, amazing.
  • Love your website. Such amazing photos. This recipe sounds amazing. I love the use of grapes. I just went to SF Chefs over the weekend where there were multiple white gazpachos. Delish. Thanks for sharing.
    • Thank you Trish! We're glad that you found us and that you like our recipes. We read about the SF Chefs on another blog, it sounded like a great event! /David
  • Love that white pepper (and your response to Kalinda- haha). I wish I could find one in the US, but I would love to try this just the same!

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