Recipe courtesy of Michele Urvater

Gazpacho Without the Tomatoes

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: about 4 servings
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3 1inch thick slices French bread, crusts removed

Cold water

2 ounces blanched whole almonds, roughly chopped

1 green bell pepper, seeded and roughly chopped

3 kirby cucumbers, peeled, seeded and chopped

3 tablespoons Champagne or rice vinegar

Pinch sugar

1 to 2 scallions, roughly chopped

1/4 cup extra virgin olive oil

4 cups (more or less) iced cold water

Salt and freshly ground white pepper

Garnish: seeded finely diced cucumber, chives and finely diced seeded red bell pepper


  1. Soak the slices of bread in cold water. When tender, squeeze the bread to express the water. In a food processor puree until smooth the almonds, pepper, cucumbers, vinegar, sugar, scallions and olive oil. Slowly add the ice water until you reach the consistency you like; season to taste with salt and pepper. Chill, covered, until serving time; garnish with cucumber, chives and bell pepper.