White Gazpacho
A creamy, chilled Spanish soup made with bread, almonds, cucumber, and grapes, topped with a vibrant mix of tomato, cucumber, and mint. Refreshing and easy to make ahead.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 9g
Ingredients
- 2 cups stale white bread
- 1 cup blanched almonds
- 1 medium cucumber
- 1 cup green grapes
- 1 clove garlic
- ½ cup olive oil
- 2 tbsp sherry vinegar
- 1 small tomato
Instructions
- 1
Soak the 2 cups stale bread in water for 10 minutes, then squeeze out excess water.
- 2
In a blender, combine the soaked bread, 1 cup almonds, 1/2 cucumber (peeled and chopped), 1 cup grapes, 1 garlic clove, 1/2 cup olive oil, and 2 tbsp sherry vinegar. Blend until smooth, about 2 minutes.
- 3
Season with salt to taste. If too thick, add cold water until it reaches a creamy soup consistency. Chill for at least 30 minutes.
- 4
Dice the remaining 1/2 cucumber and the 1 small tomato. Pick a few mint leaves and chop them.
- 5
Ladle the chilled soup into bowls. Top with the diced cucumber, tomato, and chopped mint. Drizzle with a little olive oil if desired.
- 6
Serve immediately, or keep chilled until ready to serve.
Tools you’ll need
- Blender
- Mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
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