herby white gazpacho

Fish & Seafood

Herby White Gazpacho

This take on gazpacho replaces the tomato with melon or grapes for a sweeter taste and gets its silky texture from Marcona almonds. If you can't find them, use skinless almonds and add 1 tablespoon oil and a pinch more salt.

Ingredients

3 ½ cups chopped peeled english cucumbers (about 2 large), divided
3 cups chopped ripe honeydew melon or white grapes
1 ½ cups marcona almonds, divided
1 ½ cups low-sodium vegetable broth
3/4 cup white grape or apple juice
1 large shallot, chopped
1 ½ tablespoons chopped fresh mint plus 1 1/2 teaspoons, divided
4 teaspoons chopped fresh dill, divided
½ cup extra-virgin olive oil
3 tablespoons cider vinegar
1 teaspoon kosher salt
¾ teaspoon ground white pepper

Directions

Combine 3 cups cucumber, melon (or grapes), 1 1/4 cups almonds, broth, juice, shallot, 1 1/2 tablespoons mint and 3 teaspoons dill in a blender. Pulse until you get a coarse paste, then process until very smooth. With the motor running, slowly add oil. Add vinegar, salt and pepper; process on high for 1 minute. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 2 days.
Just before serving, chop the remaining 1/4 cup almonds and combine in a small bowl with the remaining 1/2 cup cucumber, 1 1/2 teaspoons mint and 1 teaspoon dill; mix well. Serve the gazpacho topped with the cucumber mixture.