Nut-Based white gazpacho

By the GetYourMacros team · 31 August 2026

A refreshing and creamy cold soup inspired by the Andalusian Ajo Blanco, naturally vegan and high in healthy fats.

• Time 15 min
• Course First course
• Diet Vegan
• Cuisine Mediterranean
• Allergens gluten, tree nuts, soy

Ingredients (1 serving)

• 35 g Almonds
• 15 g Walnuts
• 110 g Tofu
• 30 g White bread
• Garlic to taste
• Balsamic vinegar to taste
• 4 ml Extra virgin olive oil
• 1 Cucumber

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Soak the white bread in a bowl with a little water and the balsamic vinegar for 5 minutes.
2. Place the almonds, walnuts, and the peeled garlic clove into a high-speed blender.
3. Add the drained tofu and the soaked bread (including the soaking liquid) to the blender.
4. Blend on high speed while gradually adding about 200ml of ice-cold water until you reach a perfectly smooth, creamy consistency.
5. Taste and adjust with a pinch of salt if needed, then pour into a bowl.
6. Finely dice the cucumber to use as a fresh garnish.
7. Top with the diced cucumber and a drizzle of extra virgin olive oil before serving cold.

Tips

• For the best texture, ensure the water is ice-cold or let the gazpacho chill in the fridge for 30 minutes before serving.
• The tofu adds a significant protein boost while making the soup even creamier without altering the delicate nut flavor.

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