I have been dreaming about making ‘every color in the rainbow’ gazpacho. Such a gorgeous, refreshing and versatile soup, I am determined to get through as many “colors” and flavors of gazpacho this summer. I made a green one a few days ago with an idea of adding tomatillos as my “green” but it came to be a total flop. So re-do #2 will happen last in the week. I also have an idea to make a rainbow gazpacho..wouldn’t that be gorgeous!?
“Ajo Blano” is also what this soup is called meaning “white garlic” and is filled with delicious flavors of almonds, sweet grapes and traditional vinegar and bread. Both the bread and almonds help “thicken” the soup, but because I was craving something smooth, I moved the puree through a fine 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.
A perfect addition to a “Summer Grillin” Sunday Supper, we even took small mason jars of this soup to the beach on July 4th. I have to say that I had a small grin on my face as I was sipping my homemade white gazpacho at the beach. watching the waves crash and sun on my knees.
A few tips when making this soup, or any gazpacho really. Chill, chill chill. 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. You can also freeze grapes which are absolutely delicious and if you don’t snack on them before they run out, add that to the soup mixture or as garnish to keep it cool.
- 1 cup almonds, (blanched prefered but not necessary)
- 2 cups green grapes, washed well
- 1/4 sweet onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 yellow chile, seeds removed and chopped
- 3 Persian cucumbers, peeled and chopped
- 1/2 small loaf of day old Italian or French bread
- 1 lemon, zest and juice
- 1/2 tsp apple cider vinegar
- Salt and pepper, to taste
- Olive oil
- Water, to help thin soup (amount may vary)
- Mint leaves
- Pinch of cayenne
- Lemon zest
- Green grapes, sliced thin
- First, tear up the pieces of bread and soak them in a bowl with water for about 10 minutes.
- In a food processor, blend almonds until they as are find as possible. You can also chose to blanch them before hand 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 1/2 cup of water and blend until everything is incorporated. Add more water as necessary (I used about 1 cup) and adjust seasoning. More salt? More vinegar, etc.
- When done, pour a ladle of soup 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.
- Wrap soup in plastic wrap and chill in fridge for at least 2 hours. Garnish with lemon zest, cayenne and grapes.
Roughly adapted from Green Kitchen Stories
Please check out what everyone else made for Summer Chillin’ Sunday Supper!
- Camping Sangria from Simply Healthy Family
- Kid Friendly Pina Colada from Soni’s Food
- Mocha Madness Milkshake from Desserts Required
- Orange Papaya Smoothie from Basic ‘n Delicious
- Salt Savory Greek Yogurt Lassi from Sue’s Nutrition Buzz
- Skinny Watermelon Mojito from Peanut Butter & Peppers
- Southern Sweet Tea from Gluten Free Crumbley
- Strawberry Mango White Sangria from The Texan New Yorker
- The Polar Cap Drink from Seduction in the Kitchen
- Vanilla Root Beer Cream Soda from Feed Me, Seymour
- Avocado Hummus Dip from Shockingly Delicious
- Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
- Chilled Cucumber-Buttermilk Soup from The Wimpy Vegetarian
- Gazpacho from Jelly Toast
- Green Gazpacho from The Not So Cheesy Kitchen
- Homemade Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
- Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
- Mexican Flag Guacamole from What Smells So Good?
- White Gazpacho from The Little Ferraro Kitchen
Snappy Salads and Sides
- Antipasto Tortellini Pasta Salad from Neighborfood
- Broccoli Salad from Flavor Mosaic
- Cold Peanut Noodles from girlichef
- Greek Orzo Salad from Casa de Crews
- Korean Salad from Noshing With The Nolands
- Layered Salad from Delaware Girl Eats
- One-Hour Pretzel Bites from Mess Makes Food
- Pesto Pasta Salad from Supper for a Steal
- Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
- Red, White and Blueberry Watermelon Delight from Granny’s Down Home Sassy Southern Cooking
- Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
- Tortellini Pesto Salad from Serena Bakes Simply from Scratch
- Tuna and Potato Salad from Cindy’s Recipes and Writings
- Quinoa Fruit Salad from Simply Gourmet
- Risotto with Melon from Confessions of A Culinary Diva
- Watermelon, Mango & Arugula Salad from Take a Bite Out of Boca
Refreshing Main Dishes
- Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
- Chicken Bacon Ranch Pasta Salad from Cookin’ Mimi
- Jalapeno Ham Salad (for sandwiches) from Bobbi’s Kozy Kitchen
- Melon and Salami Sandwiches on Rye from Highlands Ranch Foodie
- Shrimp Ceviche from Kudos Kitchen by Renee
- Surimi Salad from Pescetarian Journal
- Tuna Tartare from Kimchi Mom
- Zucchini Lasagna from Nosh My Way
- Berry Ice Cream Bomb from Jane’s Adventures in Dinner
- Cherry Cream Cheese Ice Cream from Magnolia Days
- Chocolate Pistacho Gelato from La Bella Vita Cucina
- Dairy Free Lemon Ice Cream from Healthy. Delicious.
- Lemon Curd Parfait from Life Tastes Good
- Lemon Thyme Ice Pops from Country Girl in the Village
- Mocha Latte Ice Cream from The Foodie Army Wife
- No Maker Required Berry Ice Cream from Hot Momma’s Kitchen Chaos
- No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
- No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
- Olive Oil Gelato from The Girl in the Little Red Kitchen
- Pluot Ice Cream from Crazy Foodie Stunts
- Raspberries and Cream Panna Cotta from A Kitchen Hoor’s Adventures
- Salted Caramel Gelato from Manu’s Menu
- Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
- Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
- Strawberry Yum Ice Cream from Brunch with Joy
- Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
- White Chocolate Fruit Dip from Hezzi D’s Book and Cooks
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