Seasonal Recipe - White Coconut Gazpacho with Tomatoes and Grapes

The 4th of July is right around the corner! Are you hosting or attending a BBQ and just don't know what to make? We have the perfect idea!

Ingredients (Yields 1 Gallon)
1 qt. almonds, whole
180 g. garlic, whole
52 oz. coconut milk
140 oz. coconut water
900 g. almond milk
20 oz. apple juice
8 oz. crusty bread

cucumber slices
cherry tomatoes
white grapes
fresh thyme

Start with cold salted water and blanch the garlic. Bring water up to a boil, then strain, and repeat 2 more times. Combine the 3 times blanched garlic with the rest of the ingredients (except for the apple juice) and bring to a simmer for 10 minutes. Puree in small batches until smooth, then pass through a chinois, (or cheese cloth) squeezing out as much liquid as possible. Discard the pulp and strain again into a container. Add apple juice. Cool and let sit overnight before serving to let flavors mature.

Next Day
Taste and adjust seasoning with salt.
Add in garnishes.

While the garnishes listed above are “traditional”, feel free to change them as you see fit!

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