White Gazpacho

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
4.5 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 4 discs (à approx. 30 g) Boxed white bread
  • 400 ml Milk
  • 2 Garlic cloves
  • 100 g ground almond kernels without skin
  • 4 TABLESPOONS Olive oil
  • 2 TABLESPOONS Cider vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/4 (approx. 225 g) Honeydew melon
  • 10 g Almond kernels without skin
  • 1 Stalk parsley

Directions

  1. 1

    Remove the crusts of white bread and soak in milk. Peel garlic and dice finely. Finely puree white bread with milk, ground almonds, garlic, 3 tbsp. oil and vinegar. Season to taste with salt and pepper, chill for at least 1 hour.

  2. 2

    Peel the honeydew melon, remove the seeds and dice finely. Coarsely chop the almond kernels. Wash parsley, shake dry and pluck leaves from the stalk. Cut the leaves into large pieces. Arrange gazpacho in bowls, drizzle with remaining oil, sprinkle with almond kernels and melon and garnish with parsley.

Nutrition Facts

KCAL
420 kcal
CARBS
26 g
FATS
30 g
PROTEINS
12 g