Gazpacho Blanco

Gazpacho Blanco
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: servings


6ounces day-old crusty bread (baguette) in pieces
4cups of very cold water, divided
8ounces whole blanched almonds, toasted
3 garlic cloves, crushed
4tablespoons extra-virgin olive oil, plus more for garnish
1/2teaspoon salt
Coarsely ground black pepper
3 to 4tablespoons sherry vinegar
8ounces sliced chilled green grapes


  1. Soak bread in water 2 cups in a large bowl to soften, about 15 minutes.
  2. Grind almonds as finely as possible in a food processor. Add only enough cold water (a few tablespoons) to form a paste. Add garlic.
  3. Squeeze excess water from bread and add to almond paste. Process until smooth.
  4. Add oil and remaining water. Blend to form a very smooth, creamy soup. Season with salt, pepper and vinegar. Refrigerate at least 1 hour.
  5. Adjust seasonings just before serving. Serve chilled and garnish with slices of grapes and a drizzle of olive oil. Serves 6.

Recipe courtesy of Martin Booe.