White Gazpacho


Cool, refreshing, healthy and no cooking required! Even if you’re not a cold soup fan, this is tangy and delicious. This soup is a Spanish classic and provides a nice break from a traditional tomato-based gazpacho. It does require a hearty blender or food processor. Give it a try!

  • 2 pounds seedless green grapes, stemmed
  • 1/2 cup whole blanched almonds
  • 2 garlic cloves
  • 6 tablespoons minced fresh cilantro
  • 3 tablespoons good-quality sherry vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 1 1/4 teaspoon kosher salt
  • 2 English cucumbers, cut crosswise into 1 to 2 inch pieces
  • 3 tablespoons extra-virgin olive oil, plus 1 1/2 to 2 tablespoons for finishing the soup

Working in batches, combine the grapes, almonds, garlic, cilantro, vinegar, lime juice and salt in the blender and pulse until the almonds and garlic are chopped, but not too finely. Add the cucumbers and pulse again until the cucumbers are blended. Don’t over mix the soup as you want it to have some texture. Using a spatula or wooden spoon, stir in the olive oil.

Refrigerate for at least 1 hour to chill the soup and allow the flavors to blend. Taste it and add salt as needed. Ladle the soup into bowls and drizzle each with about a teaspoon of olive oil before serving. The soup will keep in an airtight container in the refrigerator for up to 3 days. Serves 4-6

Source: Flour, Too by Joanne Chang


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