Gazpacho Blanco

by Jenn on August 20, 2010

in Gluten Free,Soups,Vegetarian

White Gazpacho

Gazpacho has always been one of my summer loves.  Just take ripe summer produce, throw in the processor, purée and enjoy.  I committed the ultimate gazpacho sin when I first made it on my own, using *gasp!* canned tomatoes, but I was a poor grad student and it wasn’t summertime – I will say now never do that, ever.  Wait for beautiful fresh tomatoes, it’s worth it.  Gazpacho is often my choice when I go out to eat as well – there is just something so refreshing about the blend of cucumbers and tomatoes together, that even when it’s so hot out that you feel like you’re going to start melting like that ice cream cone the kid walking down the street is enjoying, you can take a few loud slurps with the spoon and instantly cool off a few degrees (and when it’s that icky out no one minds a few loud slurps anyways).

When I heard about the existence of white gazpacho from Green Kitchen Stories (GKS), I was immediately intrigued – I mean, where would gazpacho be without all of those fresh summer tomatoes??  I wasn’t really that skeptical though, because it looked mouthwatering – go check out their pictures, and you’ll understand.  I immediately knew that I wanted to make this, and so I did what anyone does nowadays – I googled blogs for “white gazpacho”, and picked one on the first page that looked yummy.  I still am pretty lacking in the cookbook department, and so the vast interwebs are basically my very large cookbook.  It’s really not such a bad way to be.  I love my cookbooks, but they are all in the U.S., an ocean away, and I just cannot bring myself to either A) pay to ship a bunch of books over the ocean or B) buy them all over again.  Besides, the interwebs can be a great resource if you are able to recognize a good recipe out there.  And the one I came across looked amazing.

Given that the bread gets puréed, I knew that we could use any gluten free bread to make this work.  I didn’t really have a means of juicing a cucumber, so we just added in some extra, and then after adding everything together, tasted and tweaked until we got something we both loved.  I also took a cue from GKS and added in some white bell pepper, after serendipitously coming across them in the grocery store.  I’d never seen a white bell pepper before, let alone expected to actually see one the day I was planning on making this soup.  Sure we’ll add it in, why not?  First I cut off a little piece to taste, just to make sure it was really sweet like a bell pepper and that I wasn’t accidentally going to burn our mouths off with some crazy spicy soup.  I have a feeling my husband wouldn’t be so appreciative of an unexpected fire-in-the-throat experience if they were really hot or something…  No worries, they were sweet and delicious like bell peppers :)

This soup was almost no-cook, but definitely worth a couple short minutes of heating up a skillet.  By the time we had finished with the main soup (which included sending my husband back out to the grocery store to buy a strainer), the leeks were well cooled and temperature was not an issue.  Not that it really matters if you are going to just chill the whole thing anyways, but if you are going to eat it right then and there you definitely don’t want your leeks to be warm still.

So if you are looking for something a little different this summer, go ahead and give gazpacho blanco a shot, you may find a new summer love!

Submitted to – Slightly Indulgent TuesdaysGluten Free Wednesdays, and Gluten Free Photo Contest and Friday Foodie Fix


Adapted from John Fraser (of Dovetail)’s White Gazpacho

Ingredients (4 app. sized soup portions):
2 tbs. extra virgin olive oil
Whites of 3 large leeks, sliced
2 soft slices of bread/rolls of your choice (gluten free store-bought bread works fine here), cubed
1 c. green grapes (seeded if you didn’t get a seedless variety)
1/2 c. sliced blanched almonds
2 tbs. cider vinegar
3 cups cucumbers, chopped
1 white bell pepper, chopped
1/2 c. crème fraiche
1/4 c. extra virgin olive oil (the good stuff that isn’t sold in giant 1L bottles)
1 c water
1 tablespoon sea salt
chives for garnish (optional)

1.  Heat up a medium sized skillet on med-high and add olive oil.  When hot, sauté the leeks until soft translucent, then remove from heat and transfer to a bowl (i.e. get them out of the hot pan).
2.  In a large food processor (at least 6 c. sized, or you may need to do this in batches), add in bread,  grapes, almonds, vinegar, cucumbers, bell pepper, crème fraiche, and olive oil*.  Purée until well blended, about 5 minutes.  You will get a rather green looking soup, but that will be from the cucumber skin that will eventually be strained.
3. Add in water and salt to taste**.
4. Pass through a fine mesh sieve to strain the soup***, then chill in the fridge for 2 hrs and serve in chilled bowls.  Garnish with chives and dot the top with olive oil to make it pretty.

*Note 1 – The original recipe didn’t call for white bell pepper, but I saw it in the grocery store, remembered GKS using them, and thought the flavors would blend well with the recipe I picked.  I have no idea if they are easy or hard to find, don’t sweat it if you can’t find a white bell pepper.

**Note 2 – I halved the quantity of water here, and still got a fairly thin gazpacho.

***Note 3 – If you take the reserved almond/cucumber etc. that was strained out of the gazpacho and mix it with some chopped chives and a little plain yogurt you can make a great refreshingly cool yet a bit crunchy (from the almonds) veggie dip.



Kocinera August 20, 2010 at 9:41 pm

This sounds incredible! So fresh and light. That photo is gorgeous, too!

Jenn August 21, 2010 at 9:39 am

Thanks! It was light, just what I was in the mood for!

Rosa August 20, 2010 at 9:51 pm

Mmmhhh, so delicious and fresh! Your gazpacho looks wonderful!

Cheers & bon weekend,


Jenn August 21, 2010 at 9:41 am

Thanks! Bon weekend!

Deanna August 20, 2010 at 10:19 pm

That is a beautiful photograph, even if the ingredients don’t appeal at all. The picture makes me want to like cucumbers!

Jenn August 21, 2010 at 9:43 am

Thank you! Hmm yeah cucumbers are def. the predominant flavor…so if you aren’t a cucumber fan this probably wouldn’t be the best soup ever…

Barbara | VinoLuciStyle August 21, 2010 at 12:56 am

Wow, so unique. I guess I just always presume tomato/gazpacho so this is unique, sounds refreshing and…lovely, lovely photo Jenn.

Jenn August 21, 2010 at 9:44 am

Yeah I did too, which was why I was so curious to try this out – and glad I did!

Magic of Spice August 21, 2010 at 1:34 am

What a fantastic version of gazpacho…Very lovely flavors :)

Jenn August 21, 2010 at 9:45 am

Thank so much!

Iris August 21, 2010 at 3:32 am

I am so intrigued by this. It sounds really good!

Jenn August 21, 2010 at 9:45 am

Oh it was good, I hope you try it!

Lauren August 21, 2010 at 4:25 pm

That looks dreamy Jenn! I adore the photo, and reading about it just makes me more intrigued :). I love cucumbers, so I may have to give this a spin one day :).

PS – Yes, I would love a baking date with you! Next time you’re in Canada :).

Jenn August 21, 2010 at 7:23 pm

Thanks Lauren! And yes, we must make a baking date!

Jenn/CinnamonQuill August 21, 2010 at 5:20 pm

I was so enticed by this when it came in as a submission for Gluten Free Feed, I was like, gazpacho BLANCO?! This sounds like an incredible combination, I can’t imagine the burst of flavor it must pack. This is the second time today that I’ve read of white bell peppers. Now, must seek them out!

Jenn August 21, 2010 at 7:24 pm

Thanks! Yeah totally new for me too, but def. worth doing! Good luck with the white bell pepper search, I’d never even seen one before until last weekend …

Valérie August 21, 2010 at 5:58 pm

Very intriguing! In the summer, I turn into a gazpacho addict (I’m about to make a batch later today). I’m really curious as to what this tastes like. The only thing I’m wary of is the inclusion of bread (I never put bread in my gazpacho, even though it’s the traditional way – I just don’t like the way it absorbs the flavour). Still, must keep an open mind, and it certainly looks good!

Jenn August 21, 2010 at 7:26 pm

I am a gazpacho addict as well! Hmm… I think the bread just helped to give the soup a bit of substance, trust me there was still plenty of flavor!

Mardi@eatlivetravelwrite August 21, 2010 at 7:05 pm

It’s absolutely beautiful Jenn – I literally had never heard of this until I saw your blog and saw it on the Next Food Network Star on the exact same day. Bookmarked!

Jenn August 21, 2010 at 7:26 pm

Thank you Mardi! Oh interesting that it was on NFNS! Hope you enjoy it!

GFree_Miel August 21, 2010 at 9:54 pm

Every time I read your blog I realize how inexperienced I am with food. There’s always something that I haven’t tried. This looks really tasty!

Jenn August 21, 2010 at 11:01 pm

shh i’ll tell you a secret – i’m pretty inexperienced too… this was totally new for me as well! it’s one of the reasons I love blogging, because it gives me lots of motivation to try new dishes and tastes!

Anna Johnston August 22, 2010 at 5:03 am

What a fabulous alternative, I admit never hearing of this adaption, actually…,, thinking about it, it really is its own unique recipe. I’m with you on the weblog/recipe book thing and I’ve got a collection of cookbooks weighing down the shelves to boot.

Jenn August 24, 2010 at 12:57 pm

Oh thanks!! Yeah I have an entire bookcase worth of cookbooks, they are just all in a box a good few thousand miles away….I’ve been quite surprised with just how much I can find in terms of recipe sources online. So many great bloggers out there!

Frank August 22, 2010 at 3:37 pm

What a beautiful and delicious-looking soup! I had never heard of white gazpacho but this sounds like a must try!

Jenn August 24, 2010 at 12:57 pm

Oh thank you! Yes, it is definitely a must try, hope you like it!

Prerna@IndianSimmer August 22, 2010 at 8:02 pm

Gosh! what a beautiful photograph. No wonder you are on top of the food buzz picks.
Just stumbled upon your blog and loved it so much so thought of dropping a line and telling you.
Keep up the good work!

Jenn August 24, 2010 at 12:57 pm

Oh thank you!! You are too kind :)

foodlvr August 23, 2010 at 2:28 am

I made a white gazpacho a couple of weeks ago. Cucumbers, bread, and I forget what else I used. I got the recipe from the first book by Ellie Krieger and it was really good. If I made it again I would use a bit less salt.

This looks luscious too.

Jenn August 24, 2010 at 12:58 pm

Oh nice! Yeah those seem to be the staple ingredients in just about all the recipes I found….

Aubree Cherie August 24, 2010 at 3:25 am

I’m speechless! This has GOT to be the most beautiful gazpacho I have EVER seen! Just beautiful Jenn! :)

~Aubree Cherie

Jenn August 24, 2010 at 12:58 pm

Thanks so much Aubree!

Squeaky Gourmet August 25, 2010 at 1:29 pm

that is a beautiful photo–how did you do in the contest for it?

Jenn August 25, 2010 at 1:37 pm

Thanks! I don’t know yet, the contest is still open to receive submissions (until sept. 15th)

Linda August 26, 2010 at 2:11 am

It looks delicious Jenn! I wish I had this recipe when I had an abundance of cucumbers from my garden.

Jenn August 26, 2010 at 9:39 am

Thanks Linda! I dream about having a garden… one day :)

Marisa August 26, 2010 at 3:26 pm

That soup is a thing of beauty! So intrigued by the white bellpepper too, don’t think I’ve ever seen that.

Jenn September 23, 2010 at 7:23 pm

Thank you!

Sunshinemom September 23, 2010 at 4:31 pm

Mmmm…. looks delicious! Thanks for participating in DMBLGIT, Sept., 2010 edition. All the best!

Jenn September 23, 2010 at 7:24 pm

Thanks! Excited to participate!

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