White Gazpacho is a cold refreshing Spanish soup made with almonds, sweet grapes and cool cucumbers, balanced perfectly with a bit of spice.
Jump to:
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
Cheryl says
I've never had Gazpacho, but your pictures are so pretty it makes me want to give it a try right away! HUGS
Julie @ Texan New Yorker says
Beautiful! I've only had red gazpachos so far, I'm going to have to try yours, it looks wonderful!
Simply Gourmet says
The soup looks amazing. I will have to give this a try.
Laura Dembowski says
I never thought I'd like gazpacho because I'm not a big fan of tomatoes, but this sounds heavenly. I love all the flavors and how simple it is to make!
Tara says
Gorgeous photos, stunning soup!!
Marlene @Nosh My Way says
All the colors of the rainbow in a bowl of gazpacho. Yum. I love your white version. I wonder if a purple cabbage puree would fair well as a gazpacho
Betsy @ Desserts Required says
I LOVE your brilliant tip about freezing some of the soup in ice cube trays! WOOHOO!!
Marion@Life Tastes Good says
Beautiful photos! I love the mix of flavors in this! I've been craving gazpacho recently, so this would be perfect!!
Sarah says
Never heard of white gazpacho but this is awesome!
Lea Ann (Cooking On The Ranch) says
Absolutely beautiful soup. Pinned, tweeted and lusted after. 🙂
Liz says
Someone raved about this white gazpacho...and I remember looking up the recipe! Your gorgeous photos have piqued my interest again!!!
Shannon @VillageGirlBlog says
This combination has to be the most refreshing thing ever! Sounds fabulous!!
Alaiyo Kiasi-Barnes says
This is quite a beautiful dish. Just looking at it makes me feel cooler. This is a wonderful addition to the Summer Chillin' lineup today!
Alaiyo
Hezzi-D says
I would never think to put grapes into a gazpacho but the pairing of flavors sounds delicious!
Manu says
I love Ajo Blanco, such a classic and delicious summer recipe! And I love to eat it with grapes too! YUM!