Vegan Gazpacho recipe with Zucchini, Grapes and Almonds. It is the perfect cold soup to serve on a hot summer day! Add black pepper for a little spice.
“De gazpacho no hay empacho” – A famous Spanish phrase which means “You cannot have too much of a good thing!”
So very true!
This zucchini gazpacho is one of those good things that you cannot have too much of.
Summertime is turning into fall. There is nothing more perfect than a Gazpacho soup.
Specifically: Zucchini Gazpacho with Grapes. Top it with almonds and you have a recipe made in heaven!
Traditionally, Gazpacho comes from Spain and it is made from tomatoes. Traditional gets boring, in my humble opinion.
The gazpacho soup originated in the Andalusia area of Spain.
Incidentally, Andalusia is one of those community that is on my bucket list of places to visit!
A few years ago, I had zucchini gazpacho as part of a tapas party. It was the worst thing I had ever tasted and I vowed never to eat it again.
Then, I started this blog and started focusing on changing my thinking about foods that I hate.
I used to hate eating blueberries, but, I recently made my blueberry vinaigrette and now I am slowly learning to like them.
Now, I actually can eat blueberries instead of feeding them to the dog under the table.
The same thing has happened with the zucchini gazpacho. After making this recipe, I really LOVE the taste of Zucchini Gazpacho.
The grapes perfectly compliment the raw flavor of the zucchini. Luckily, when I made my grape crostini recipe last week, I had a few left over. Together, they make this cold soup totally worth the experiment!.
Also included in this recipe is almonds, tiny bit of honey, vegan yogurt and fresh ground pepper.
Together, all these ingredients make for a flavorful vegan cold soup!
The best part is that it has a shelf life of 2 weeks when frozen. When you are ready to serve it in the future, let it thaw to room temperature.
So, what country to visit is on your bucket list?
Vegan Gazpacho Recipe
Zucchini Gazpacho with Grapes
For the soup
- 2 zucchini medium sized
- 1 cup red grapes
- 1/2 cup vegan yogurt
- 5 almonds blanched
- 2 tsp freshly ground pepper
- 1 tsp agave
- 3 tsp extra virgin olive oil
- 1/8 tsp sea salt
- 1/4 cup water (optional)
- 3 tsp almonds blanched
- 1/2 tsp extra virgin olive oil optional
- 3 grapes halved
- Wash the zucchini and grapes thoroughly
- Peel the skin from the zucchini
- In a blender, add all the ingredients for the soup
- Pulse on low for about 3 minutes or until well blended
- You can strain the soup at this point, if you prefer
- Chill the soup for an hour before serving
- Garnish with fresh ground pepper, grapes, olive oil and Almonds