White Gazpacho

by Mimi & Vera LevinTastemakers in Residence

Summer is here bringing the sun and heat, and sometimes it is simply too hot to want something warm to eat. Combat those hot summer days with these unique and refreshing gazpacho recipes. 

1 head of cauliflower, roughly chopped
½ cup pine nuts
3 garlic cloves, chopped
3 Tbsp of sherry vinegar (more to taste)
2 shallots, chopped
1 cucumber, chopped
½ cup olive oil (to make the flavor even more interesting, try adding a dash of truffle oil to the gazpacho before serving)
Baguette (chopped into small pieces for homemade croutons)


  1. In a saucepan, cook the cauliflower until tender. Drain, rinse and allow to cool. 
  2. Place 2 cups water, cauliflower, pine nuts, garlic, sherry vinegar, and cucumber into a blender and combine until smooth. Add the oil and blend briefly. Add salt and pepper to taste, and chill for at least one hour.
  3. Chop bread into small cubes and place on tray. Lightly sprinkle with olive oil, salt and pepper, and place in over at 350 degrees until the bread is crispy and colored. 
  4. Garnish soup with homemade croutons, a little chopped cucumber and pine nuts. Enjoy!

*Recipe adapted from Food and Wine