White Gazpacho




About: I've been posting Instructables since the site's inception, and now build other things at Autodesk. Follow me for food and more!

This is a slightly mutant form1 of the traditional white gazpacho, but still extremely tasty.
Part of Black & White Day.

1 cup almonds, blanched and skinned
1-8 cloves garlic (I used eight; you should probably start with one.)
1/2 tsp salt
1 large cucumber
2 cups sweet white fruit (Grapes, apple, pear, etc. I used Asian pear.)
1/4 cup coconut milk
1/4-1/2 cup cold water (Start with 1/4, add more if necessary.)
Salt & White pepper to taste

- Pull out your food processor, and chop the almonds to powder.
- Add the salt and garlic, and process until you have a crumbly paste.
- Peel and chunk the cucumber and fruit, and add to the food processor. Add coconut milk, process, and add cold water until you've reached a proper thick soupy consistency.
- Add salt and white pepper to taste.
- My food processor was actually too small for this (7c) so I switched to the blender. In that case, blend the cucumber and fruit with the coconut milk and enough water to make it go, and process until smooth. Add the nut and garlic paste. Adjust consistency with water, add salt and pepper to taste.
- Refrigerate.
- Serve cold or at room temperature.

1 Normally, white gazpacho would use white bread soaked in milk or water until soggy, and a bit of olive oil and possibly sherry. I chose to ignore that, and go for more almonds and some coconut milk. I'd actually meant to include olive oil, but the coconut milk really took care of that niche.



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    11 Discussions


    This is called "ajoblanco" (white garlic). Traditional recipe is without coconut. Cucumber and fruits are usually not mixed, but may be added in pieces later.


    It is certainly very good as you propose it. I'll try your way next time.


    10 years ago on Introduction

    lol, looks good, but that plate and those insects make the beans look so unappetizing. haha reminds me of cockaroaches.

    2 replies

    Reply 10 years ago on Introduction

    Why thank you! It's a matched set of cockroach-print porcelain, actually; a sushi set. (And those are black olives sitting on top of the roaches.)


    11 years ago on Introduction

    this looks good. similar to a recipe i saw in the Moosewood cookbook, except it diddnt have the fruit. which sounds as if it makes it qiute different. (in a good way.)initially, when i saw the title, i thought you would be using some kind of crazy albino tomatoes! which would have been cool also. nice job. it must be AWESOME to work for Instructables.


    11 years ago on Introduction

    Wow, that looks good. I'll have to try it. Never heard of white gazpacho, but I love the standard kind. 1+


    11 years ago on Introduction

    Very interesting. Not being familiar with the white variant of gazpacho, my first guess was some sort of cold white bean soup. That might make for an interesting combination as well - very different from your almond + coconut milk version, naturally, but perhaps a bit more Mediterranean.

    1 reply

    Reply 11 years ago on Introduction

    The first time I ran into white gazpacho I was surprised as well. The almonds make a very filling soup!

    I'd say cutting the almonds with white beans would be pretty straightforward, and probably wouldn't change the flavor too much. Of course, if you want to go traditional it's back to the bread and cold water.


    11 years ago on Introduction

    Yummy yummy in my tummy (as Eric said)! Great job, your stuff is always so yummy. Great job once again, hopefully my mom can make this for me. :-)

    2 replies