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Almond-Buttermilk Watermelon Gazpacho


Almond-Buttermilk Watermelon Gazpacho

Serves: 6

Category: Soups and Stews
Author: James Rohrbacher
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Rated by: 5 members

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Watermelon adds a summery twist to this cool and refreshing soup. Sweet yet savory, it can be made ahead of time so you can enjoy a relaxed and leisurely meal.

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Ingredients:

3 English cucumbers, peeled and chopped
1 cup raw almonds, soaked in 3 cups of unsweetened almond milk overnight
2 jalapenos, seeded and divided, or to taste
6 tablespoons lime juice
2 red peppers, small dice
1 bunch of scallions, thinly sliced
1 pint grape tomatoes, halved
2 tomatillos, small dice
1/4 large seedless watermelon, small dice (about 6 cups)
1 small jicama, peeled and small dice
1 small bunch dill, finely chopped
2 avocados, small dice
Togarashi spice blend (see note) or cayenne pepper to garnish

Instructions:

In a high-speed blender, puree the cucumbers, ½ of a jalapeno, and the lime juice until smooth. Pour into a large mixing bowl. Then puree the almonds and almond milk until smooth and add to the cucumber puree. You may need to add additional almond milk to facilitate blending. Mince the remaining jalapenos and add to the bowl along with all the other ingredients and mix well with a rubber spatula. Cover and chill.

Serve soup very cold with a sprinkle of Togarashi or cayenne pepper on top.

Note: Togarashi is a traditional Japanese spice blend. This salt-free version will keep in the refrigerator for up to 6 months.

To make Togarashi, grind all ingredients until finely ground in a mini food processor or spice grinder:
1 teaspoon black sesame seeds
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon orange zest
1/2 teaspoon dried basil
1/2 teaspoon ground bay leaves
1/2 teaspoon Szechuan pepper
1/2 teaspoon cayenne pepper

Calories 302; Protein 9 g; Carbohydrates 30 g; Total Fat 19.4 g; Saturated Fat 1.9 g; Cholesterol 0 mg; Sodium 15 mg; Fiber 11.6 g; Beta-Carotene 782 ug; Vitamin C 64 mg; Calcium 111 mg; Iron 2.4 mg; Folate 93 ug; Magnesium 119 mg; Zinc 1.6 mg; Selenium 1.8 ug

Comments (2):

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maliabakes

07/03/2014 01:01 AM

Rated this recipe: (no rating)

This looks interesting! Will try it!

Cheri117

07/04/2014 10:19 AM

Rated this recipe:

This has a very good flavor. It is ALOT of work....took me a couple of hours to make! Very intense. Very healthy tasting. I liked it, but my non-nutritarian friends didn't care for it. Must have a healthy palate to enjoy. Took it to a party and came home with most of it!