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White Gazpacho with Macadamia Arugula Pesto

This traditional “cool” soup is spiced up with a powerful pesto sauce that will wake up your tastebuds.


⅓ cup raw macadamias

2 ounces sourdough bread without crusts, soaked in ¼ cup skim milk

1 clove garlic, chopped

1 green onion, white part only, sliced

⅓ cup peeled, diced English cucumber

10 ounces green grapes

1-2 tablespoons sherry vinegar

2 teaspoons macadamia oil (plain or lemon infused)



⅓ cup macadamias, chopped

2 ounces arugula  leaves

2 tablespoons macadamia or olive oil

Juice of ½ lemon


  1. To make the soup, place the macadamias, bread, garlic, onion, cucumber and grapes in a food processor and puree until smooth.  Add half the vinegar and oil, taste, then add more of each as desired.  Refrigerate at least 1 hour to allow flavors to develop.
  2. To make the pesto, place the macadamias and arugula in a food processor and quickly puree to combine. Add oil in a slow stream to bring to desired consistency, then lemon to taste.
  3. Pour gazpacho into glasses or bowls, top with a teaspoon of the pesto, and, if desired, decorate with macadamias.

Chefs Notes:

This pesto is also wonderful tossed through hot pasta and risotto, drizzled over bruschetta with buffalo mozzarella and tomato or simply spooned over grilled fish, meat or chicken. Try with mint for a wonderful lamb accompaniment.


Nutritional Information

Based on 5 servings.

Per serving:

Calories 150
Total Fat 10g
Saturated Fat 1.5g
Monounsaturated Fat 8g
Polyunsaturated Fat .5g
Cholesterol 0mg
Sodium 70mg
Carbohydrates 16g
Dietary Fiber 2g
Protein 3g