Vegetarian

Active 20 min

Total 2 hrs 20 min

Cucumber-Almond Gazpacho

Not all gazpachos are red. In this take on the chilled Spanish soup, we use cucumbers, yellow bell pepper and unsweetened almond milk for full-bodied and savory results.

• 2 English cucumbers, divided
• 2 cups chopped yellow bell pepper, divided
• 2 cups 1-inch pieces country-style whole-wheat bread (crusts removed)
• 1½ cups unsweetened almond milk
• ½ cup toasted slivered almonds, divided
• 5 teaspoons extra-virgin olive oil, plus more for garnish
• 2 teaspoons white-wine vinegar
• 1 clove garlic
• ½ teaspoon salt

1. Dice enough unpeeled cucumber to equal ½ cup and combine with ½ cup bell pepper; refrigerate.

2. Peel the remaining cucumbers and cut into chunks. Working in two batches, puree the peeled cucumber, the remaining bell pepper, bread, almond milk, 6 tablespoons almonds, oil, vinegar, garlic and salt in a blender until smooth. Transfer to a large bowl and refrigerate until chilled, at least 2 hours and up to 1 day.

3. To serve, garnish with the remaining 2 tablespoons almonds and the reserved vegetables. Drizzle with a little oil, if desired.

►► MAKE AHEAD: Refrigerate diced vegetables (Step 1) and gazpacho (Step 2) separately for up to 1 day.

Serves 5: 1 cup each

Calories 201 | Fat 12g (sat 1g) | Cholesterol 0mg | Carbs 19g | Total sugars 5g  (added 1g) | Protein 6g | Fiber 4g | Sodium 357mg | Potassium 435mg.

Nutrition bonus: Vitamin C (195% daily value).