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White Gazpacho with Almonds and Grapes

Prep Time15 mins
Chill Time2 hrs
Total Time2 hrs 15 mins
Course: Appetizer, Main Course
Cuisine: Spanish
Keyword: ajo blanco, white gazpacho recipe, white grape gazpacho
Servings: 4 servings
Calories: 425kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Food Processor

Ingredients

  • 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)

Garnish

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

Instructions

  • 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.

Notes

White gazpacho holds up well for a day or 2. 
If you prefer more heat, keeps seeds of the chile in the recipe. 
I would not recommend freezing this, just chill very well before serving.
Roughly adapted from Green Kitchen Stories

Nutrition

Calories: 425kcal | Carbohydrates: 56g | Protein: 15g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 267mg | Potassium: 590mg | Fiber: 7g | Sugar: 17g | Vitamin A: 101IU | Vitamin C: 20mg | Calcium: 146mg | Iron: 4mg