This refreshing White Gazpacho is a unique twist on the traditional Spanish cold soup, offering a creamy texture without any dairy. The base is made by blending blanched almonds, stale bread, and garlic into a smooth, nutty puree, which is then emulsified with olive oil and vinegars. The result is a silky, aromatic soup that balances earthy almond flavors with bright acidity. It is served ice-cold, making it perfect for hot summer days or as a light, elegant starter. Garnished with homemade croutons and sweet seedless grapes, this dish provides a delightful contrast in textures and flavors. It is naturally vegan and vegetarian, relying on fresh, high-quality ingredients for its rich taste.
White Gazpacho With Almonds & Grapes
Description
This refreshing White Gazpacho is a unique twist on the traditional Spanish cold soup, offering a creamy texture without any dairy. The base is made by blending blanched almonds, stale bread, and garlic into a smooth, nutty puree, which is then emulsified with olive oil and vinegars. The result is a silky, aromatic soup that balances earthy almond flavors with bright acidity. It is served ice-cold, making it perfect for hot summer days or as a light, elegant starter. Garnished with homemade croutons and sweet seedless grapes, this dish provides a delightful contrast in textures and flavors. It is naturally vegan and vegetarian, relying on fresh, high-quality ingredients for its rich taste.Ingredients
Directions
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Grind blanched almonds, 2 cloves of garlic, and salt to a fine consistency in a food processor or blender.
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Soak 4 slices of stale white bread in one cup of ice water, then squeeze out the excess moisture.
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Add the squeezed bread to the food processor with the almond mixture.
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With the processor running, slowly drizzle in 6 tablespoons of olive oil and one cup of ice water in a steady stream.
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Add the white wine vinegar and sherry vinegar, then mix on high speed for 2 minutes.
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Add one more cup of ice water and mix for an additional 2 minutes until smooth.
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Transfer the soup to a bowl, add the remaining ice water, and mix well.
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Adjust seasonings with additional salt and vinegar if needed.
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Refrigerate the gazpacho for up to 6 hours to chill thoroughly.
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Meanwhile, heat butter and the remaining 1 tablespoon of olive oil in a skillet over low heat.
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Crush the remaining garlic clove and add it to the pan with the bread cubes, tossing to coat them in the butter and oil.
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Cook the bread cubes over very low heat, stirring occasionally for 20-30 minutes, until they are golden and crisp.
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Serve the gazpacho ice cold, garnished with the homemade croutons and fresh seedless grapes.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 343.7kcal
- % Daily Value *
- Total Fat 23.4g36%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 2585.2mg108%
- Total Carbohydrate 25.2g9%
- Dietary Fiber 6.5g26%
- Sugars 3.5g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best texture, ensure the bread used for the soup base is stale. If using fresh bread, toast it lightly in the oven until dry before soaking.
The soup can be made up to 2 days in advance. Stir well before serving as separation may occur.
Make sure to keep the croutons separate from the soup until serving to maintain their crunch.
You can substitute the sherry vinegar with a high-quality red wine vinegar if preferred, though sherry provides a traditional Spanish flavor profile.
