This recipe was originally published as part of our Spanish Import dinner party.
White Gazpacho
Yield: Serves 4
Cook Time: 20 minutes
- INGREDIENTS
1¼ cups stale 1-inch bread cubes from 1 to 2 large slices day-old bread
2 cups ice water, plus extra for soaking bread
2 cups skinned almonds (preferably unsalted Marcona almonds)
1½ teaspoons kosher salt
2 small garlic cloves, roughly chopped
½ medium shallot, roughly chopped
2½ cups green grapes, halved
¼ English cucumber, peeled and chopped
½ cup plus 2 tablespoons good-quality Spanish extra-virgin olive oil, plus extra for drizzling
2½ teaspoons sherry vinegar
1 teaspoon lemon juice
1. In a medium bowl, submerge the bread in enough cold water to cover it; set aside for 10 minutes. Drain and then squeeze the extra water from the bread. Set aside.
2. Using a blender, purée the almonds, 2 cups ice water and the salt on high speed until smooth. Add the garlic and shallot and purée, then add 2¼ cups of the grapes, the cucumber and soaked bread and process until totally smooth.
3. With the blender running slowly, drizzle in the olive oil, adding just a little at a time to ensure that the soup emulsifies and is thick and creamy. Strain the soup through a fine-mesh strainer set over a bowl. Stir in the sherry vinegar and lemon juice, taste and adjust the salt if needed. Divide the soup among 4 bowls and top with the remaining halved grapes. Drizzle with olive oil and serve.
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