Yellow tomato gazpacho soup is the epitome of summer. This chilled soup is ice cold,…
But have you ever had white gazpacho? Now don’t get me wrong, I will take a tomato gazpacho any day and this is another traditional gazpacho that is smooth, creamy and incredibly refreshing. Gazpacho blanco is made with almonds, sweet grapes, cool cucumbers and a bit of spice to balance it all together. The bright simple colors are beautiful and the flavors are perfectly layered.
White Gazpacho AKA Ajo Blanco
“Ajo Blano” is also what this white gazpacho 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 Few Gazpacho Making Tips
A few tips when making this white gazpacho, 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.
More Gazpacho Recipes to Try:
White Gazpacho with Almonds and Grapes
- 1/2 small loaf of day old Italian or French bread roughly torn
- 1 cup almonds (blanched prefered but not necessary)
- 2 cups green grapes
- 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 lemon zest and juice
- 1/2 teaspoon apple cider vinegar
- Salt and pepper to taste
- Olive oil
- 1 cup 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 as fine as possible. You can also chose to blanch the almonds 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.
- Cover bowl with plastic wrap and chill in fridge for at least 2 hours. Garnish with lemon zest, cayenne and grapes and serve.
This post was originally published July, 2014 and updated July 2021 with added nutritional info.