We are not really a gazpacho eating household. I think both of us just don’t really care for cold soup. In addition, most gazpacho’s are tomato based and we do not like tomatoes when they are uncooked and so tomatoey.
However, this week’s recipe is a white (or really, green) gazpacho. This is definitely not something that I would have picked out on my own, and to tell the truth I wasn’t too keen on making it. Though I do feel some responsibility to do the recipe each week, provided that I have the time to do it, so I decided to halve this recipe and try it out.
This white gazpacho consisted of cucumbers, scallions, garlic, white wine vinegar, olive oil, white bread, almonds, and grapes. It comes together really easy because you just throw everything in the food processor.
I made this on Sunday afternoon before we went to dinner. I figured it would be a nice light lunch before feasting upon pig. Unfortunately, we were not feeling great and ended up not really eating anything all day. So this sat in the fridge until Monday, when still with my upset belly, I took a taste.
Well, I can’t believe I am about to type this, but this concoction was way too garlicky for me. I am going to say that this is my fault since I have a pretty heavy hand when it comes to garlic. In this dish though, less is more with the garlic. Needless to say I could only take a few bites and it did not do wonders for my stomach.
Other than that, I think the flavor of this was quite nice and it was certainly refreshing, not to mention healthy. I really liked the crunchy garnish of cucumbers, almonds, and grapes. I used red grapes because that is what I had in the house and I prefer them over green grapes.
Overall, I would say if you like gazpacho this one is worth a try. I don’t really have any prior experiences to compare it to, but it tasted good. Though, I don’t think this one will be a repeat for me.