As the weather is heating up here in Southern California, the idea of turning on any cooking appliance is getting to be out of the question. So instead why not have a refreshing, raw summer soup for lunch or dinner. Pair this delicious soup with a crisp white wine and a slice of grilled bread and dinner is served. I veganized this recipe from one I found at a beautiful blog that I love to read. Slim Paley is a woman who lives the most beautiful life you can imagine in Santa Barbara. Her home, garden, photography and writing skills will leave you breathless. So here is my veganized version of white gazpacho.
.~For Slim's original recipe and a much prettier picture of the soup, go here.
*No animals were harmed in the making of this soup.
edited note: i have since simplified this recipe by...not bothering to make the buttermilk. i use just plain soymilk. i have also quit adding salt and pepper. the red pepper is enough. and i only use between 1 and 1 1/2 lbs of grapes.
In a blender mix until smooth...
2 lbs of green seedless grapes
1 medium peeled & diced cucumber
2 scallions
1/4 c unsalted almonds
1/2 c soy buttermilk
1/2 c soy buttermilk
6 oz container of plain soy yogurt
1/4 c seasoned rice vinegar
1 T olive oil
1/2 to 1 t red pepper flakes (depending on how much heat you like)
salt - pepper
~Refrigerate for at least 2 hours, overnight is even better.
~To make the soy buttermilk, mix 1/2 T vinegar into 1/2 c plain soymilk and let sit 10 minutes.~For Slim's original recipe and a much prettier picture of the soup, go here.
*No animals were harmed in the making of this soup.
edited note: i have since simplified this recipe by...not bothering to make the buttermilk. i use just plain soymilk. i have also quit adding salt and pepper. the red pepper is enough. and i only use between 1 and 1 1/2 lbs of grapes.
