White Gazpacho is a cold refreshing Spanish soup made with almonds, sweet grapes and cool cucumbers, balanced perfectly with a bit of spice.
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About This Recipe
White gazpacho is a traditional chilled Spanish soup made with almonds, sweet grapes cucumbers and a bit of spice to balance it all together.
Also known as “ajo blanco", meaning "white garlic" the chilled soup is blended with fresh garlic and bright vinegar to enhance the fresh produce flavors. Similar to traditional tomato gazpacho, gazpacho blanco is thickened with bread and almonds and blended until incredibly smooth.
For an even more luxurious feel, pour the white gazpacho through a fine mesh sieve, which holds all the nut pieces and grape skins. To garnish, I added bright lemon zest, thin slivers of green grape , fresh mint and a pinch of cayenne. The balance of the sweet, bright and spicy is out of this world!
📋 Ingredients
- Cucumber: Use any cucumber that is available to you, such as pickling cucumbers or Persian cucumbers. Peel the cucumber to keep the white gazpacho a light color.
- Green Grapes: Look for fresh, firm grapes without any bruises or blemishes.
- Onion and Garlic: I like using a sweet yellow onion for the white gazpacho, that won't overpower the other delicate ingredients.
- Bread: Bread is traditionally used in Spanish gazpacho to thicken the soup. You can use gluten free bread, but be sure to soak it in water for a few minutes before blending.
- Vinegar and Lemon: Apple cider vinegar adn fresh lemon juice help to brighten the gazpacho. You just need a small amount.
See recipe card for full information on ingredients and quantities.
📍 Recipe Tips
- Use Fresh Produce: Because this is a chilled soup that uses uncooked ingredients, use the freshest produce you can find for the best flavor.
- Keep it Cold: The colder the soup, the better and more refreshing it is! if you have the time, pour some of the soup in ice cube trays to freeze and add those to the soup before serving
- Freeze the Grapes: And add the frozen grapes to the chilled soup to keep it cold.
More Chilled Recipes
White Gazpacho with Almonds and Grapes
LittleFerraroKitchen.com
Equipment
Ingredients
- 2-3 ounces bread, such as baguette day old and roughly torn
- 1 cup almonds (blanched prefered but not necessary)
- 2 cups green grapes
- ¼ sweet onion roughly chopped
- 2 garlic cloves roughly chopped
- 1 yellow chile seeds removed and chopped
- 3 Persian cucumbers peeled and chopped
- 1 lemon zest and juice
- ½ teaspoon apple cider vinegar
- Salt and pepper to taste
- Olive oil
- 1 cup Water to help thin soup (amount may vary)
Garnish
- Mint leaves
- Pinch of cayenne
- Lemon zest
- Green grapes sliced thin
Instructions
- Tear up the bread and soak in a bowl of water for about 10 minutes.
- In a food processor, blend the almonds until as fine as possible. You can blanch the almonds beforehand and remove the skins, but it's not necessary.
- Squeeze out the water from the bread and add that to the almonds in the food processor as well as the grapes, onion, garlic, chile, cucumbers, lemon zest and juice, salt and pepper, vinegar and a good drizzle of olive oil.
- Start with ½ cup of water and blend until everything is incorporated. Add more water as necessary (I used about 1 cup) and adjust seasoning, such as adding more salt or vinegar, if necessary.
- Pour gazpacho through a fine mesh sieve over a large bowl and use a spatula or large spoon to push the soup through. Then take the solids and blend in the food processor again and continue to strain through a sieve, extracting as much liquid as possible.
- Cover the bowl with plastic wrap and chill in fridge for at least 2 hours. When ready to serve, garnish with lemon zest, cayenne and grapes.
Notes
- Use Fresh Produce: Because this is a chilled soup that uses uncooked ingredients, use the freshest produce you can find for the best flavor.
- Freeze the Grapes: And add the frozen grapes to the chilled soup to keep it cold.
- Keep it Cold: The colder the soup, the better and more refreshing it is! if you have the time, pour some of the soup in ice cube trays to freeze and add those to the soup before serving
- White gazpacho holds up well for a day or 2.
- I would not recommend freezing this, just chill very well before serving
Teresa says
Could you use almond flour for this since it is simply ground almonds?
Samantha Ferraro says
Hello Teresa, I have not used almond flour to thicken Gazpacho, However we have asked around and have been told that, Yes you can use almond flour to thicken gazpacho. Should you try the recipe with almond flour let us know how it turns out. Have a great week, Samantha.
Pat Lewis says
I'd love to know bread by quantity. Large, medium or small loaves of breads vary considerably in markets and bakeries.
Samantha Ferraro says
Hi Pat! Thank you for asking that and you are right, I should specify the amount of bread specifically and I'll update the recipes to reflect that. I just weighed a chunk of bread that I meant for the recipe and it is 2 ounces and about the size of my palm or about 3-4 inches in length and 2 inches wide. Hope that clears the confusion and please let me know if you have any other questions!
Samantha says
Hi Alice...don't be weary of adding the bread. Its a traditional ingredients to help thicken the soup...but you dont have to if you really don't want to! I'm still thinking about the rainbow gazpacho..maybe layering it???
Amy Kim (@kimchi_mom) says
I love garlic and this soup sounds so good! Gorgeous photos...love the touches of green!
Bobbi's Kozy Kitchen says
That soup is stunning and sounds amazing!!
susan @ the wimpy vegetarian says
I love the flavors in this soup!! Particularly the use of the grapes. I imagine this would really brighten the soup.
Shaina says
Oh this sounds SO yummy! I've never had a white gazpacho before. What a great recipe for summer!
Serena | Serena Bakes Simply From Scratch says
I love that this is white! Such a gorgeous Gazpacho and the grapes are a great surprise!