White Gazpacho for Summer Chillin’ #SundaySupper

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!?
White Gazpacho via LittleFerraroKitchen.com

“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.

White Gazpacho via LittleFerraroKitchen.com

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.


White Gazpacho via LittleFerraroKitchen.com


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.


White Gazpacho

Yield: about 4 large bowls of soup


  • 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)
  • Garnish
  • Mint leaves
  • Pinch of cayenne
  • Lemon zest
  • Green grapes, sliced thin


  1. First, tear up the pieces of bread and soak them in a bowl with water for about 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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


White Gazpacho via LittleFerraroKitchen.com


Please check out what everyone else made for Summer Chillin’ Sunday Supper!

Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections


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    • SamanthaSamantha 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???


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