White Gazpacho Recipe

This recipe was originally published as part of our Spanish Import dinner party.

Recipe from the Tasting Table Test Kitchen

White Gazpacho
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White Gazpacho from the Tasting Table Test Kitchen
Prep Time
Cook Time
Total time: 20 minutes
  • 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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