Cucumber-Buttermilk Gazpacho

6 cups

This white gazpacho takes its tang from buttermilk and its velvety texture from cucumbers, bread, and almonds.


  • ¾ cup whole blanched almonds

  • ½ cup sliced blanched almonds, for serving

  • 4 ounces rustic white bread, crust removed, bread cut into chunks

  • 2 ½ pounds Kirby or regular cucumbers, peeled, seeded, and coarsely chopped (about 4 ¾ cups), plus 1 unpeeled cucumber, diced, for serving (about 9 cucumbers total)

  • 2 small garlic cloves

  • ½ cup extra-virgin olive oil, plus more for drizzling

  • 3 tablespoons fresh lemon juice

  • 1 cup buttermilk

  • 2 teaspoons coarse salt

  • Freshly ground pepper, to taste

  • ¾ cup cold water, plus more if needed

  • 1 large ripe beefsteak tomato, diced, for serving

  • 4 scallions, sliced, for serving

  • ½ bunch fresh flat-leaf parsley, for serving


  1. Preheat oven to 350 degrees. Spread whole almonds in a single layer on a rimmed baking sheet, and spread sliced almonds in a single layer on another rimmed baking sheet. Toast in oven until brown and fragrant, 7 to 10 minutes (sliced ones will brown more quickly). Let cool.

  2. Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out liquid, and discard.

  3. Puree half of each of the whole almonds, bread, peeled cucumbers, and garlic in a blender. Add half of each of the oil and lemon juice, and puree. Transfer to a large bowl. Repeat.

  4. Stir in buttermilk, salt, and pepper. Add water; if a thinner consistency is desired, add more water. Pass through a medium sieve. Refrigerate at least 1 hour (or overnight). If desired, thin with water before serving. Serve cold. Drizzle with oil, and serve with diced cucumber, tomato, scallions, parsley, and sliced almonds on the side.

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