raw white gazpacho soup

Alia and André left for their Europe trip yesterday leaving us with lots of happy moments, memories, pictures and full bellies. Yeah, that’s what happens when you spend couple of dinners in a row in your mom’s place. You are getting fatter in a minute, you just blink and a pound is on. So, the family council (me and my husband) decided that from today we are making a little break from solid foods and will consume only liquid ones for a while. It won’t be the traditional juice fast, because I love my smoothies too much, but we will eat mainly raw things like soups, smoothies, juices, etc until our bellies are back to normal :)

For today I decided to make something different inspired by a memory for the traditional bulgarian tarator soup. It’s cucumbers, garlic & yogurt cold soup served with dill and walnuts. The raw version needed something to replace the yogurt, so almond milk sounded like a cool idea. The result is rich, delicious and decadent raw soup made with almond milk, white grapes, cucumber, spices and a pinch of sesame oil. Yum!

raw white gazpacho soup

raw white gazpacho
  • 2 cups almond milk
  • 1/2 cucumber
  • 1 cup white grapes
  • 1 teaspoon sesame oil
  • 1/4 teaspoon himalayan salt
  • 1/4 teaspoon white pepper
  • wild onion & fresh garlic for garnishing
Instructions:

1. Make the almond milk without adding any sweetener or additional flavors.
2. Remove the seeds from the white grapes or use seedless ones, blend them with the almond milk and strain again.
3. Peel and cut the cucumber.
4. Add everything in the blender and blend for a minute.
5. Garnish with wild onion and fresh garlic and serve chilled or add 1-2 ice cubes.

If you want to make the soup purely liquid, juice the cucumber & grapes and mix them with the almond milk.

Time for preparation: 10 minutes. Serves: 4.

bon appétit!
About the Author

Nadia Petrova

Nadia Petrova is a Registered Holistic Nutritionist, Member of CANNP, author of the Daily Raw cookbook and Green chef. You can reach her at - E-mail: nadia(at)natureinsider.com, Facebook: facebook.com/natureinsider, Personal Facebook: facebook.com/nadpetrova, Twitter: @natureinsider. And can read more about her here - Nadia Petrova

14 Comments

  1. Looks like we are in the same boat again! After a few days in Greece, we are also making a discharge on liquid food :)I’ll give the gazpacho a try

  2. This recipe looks absolutely amazing. I love how simple it seems. Is there anything special about the Himalayan salt or would any salt do?

  3. Miriam, a normal salt will do too, but the Himalayan is considered live salt with more than 80 minerals in it, so it’s healthier :)

  4. Beautiful photos!

    The farmer’s markert starts next week (Yayy!!!), so I’ll finally be able to buy some grapes if they have I definitely will try this- I would have never thought of blending grapes into gazpacho!

  5. Hey Nadia! Thanks a ton! That’s a great compliment for me (especially because it’s coming from you!) as I am very new to photography! I have been using my camera for about 2 months and my blog is less than a month old! I am not a professional photographer :)

  6. You are doing great Chinmayie, you photos are really beautiful! My blog is not so old either, it’s only a 6 months baby :)

Leave a Reply

Your email address will not be published. Required fields are marked *