Compared to “regular” gazpacho, white gazpacho is a rarity. And honestly, I don’t get why. This Spanish soup is arguably easier to make, and just as refreshing. Maybe it’s the unusual combination of flavors. But that’s what makes it so great– it’s unusual, tart, refreshing, and substantial, all at the same time. And because it’s less common than gazpacho, you’ll get major props from most people, who may not realize it’s just tossing ingredients in a blender. Totally my kind of recipe.
White Gazpacho, Simplified
For you culinary traditionalists, no, there is no white bread or garlic in this recipe, hence the word “simplified”. I wanted to make a recipe without white bread, as the bread is really more for texture, rather than flavor. Luckily enough, I stumbled across a recipe by Michelle Bernstein, a chef known for Latin flavors, to base this off of.
Makes about 6 cups
Adapted from Martha Stewart/Michelle Bernstein.
8 oz bag of slivered blanched almonds (about 1 3/4 cups), plus 1/4 cup sliced almonds for garnish
2 cups cucumber, peeled and chopped (see note above)
2 cups seedless green grapes, plus 1/4 cup halved grapes for garnish
1 1/2 cups cold water
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon sea salt, to taste
While seedless cucumbers are ideal, don’t fret if you can only get ones with seeds! Just seed them yourself- cut the cucumber in half, lengthwise, and then use a spoon to scoop out the seeds.
Place all ingredients in a blender and blend on high until smooth. I used a vitamix, so I just threw everything in, but for a less strong blender, I’d recommend putting in the almonds last so it blends more easily.
Place in a large glass bowl and chill for at least 30 minutes. Really. Wait the 30 minutes or so to eat. This is SO much better chilled (you can also easily chill overnight).