You are here: Home » Recipes » Gazpacho Blanco Gazpacho Blanco Yield servings Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients 6 ounces day-old crusty bread (baguette) in pieces4 cups of very cold water, divided8 ounces whole blanched almonds, toasted3 garlic cloves, crushed4 tablespoons extra-virgin olive oil, plus more for garnish1/2 teaspoon salt Coarsely ground black pepper3 to 4 tablespoons sherry vinegar8 ounces sliced chilled green grapes Instructions Soak bread in water 2 cups in a large bowl to soften, about 15 minutes. Grind almonds as finely as possible in a food processor. Add only enough cold water (a few tablespoons) to form a paste. Add garlic. Squeeze excess water from bread and add to almond paste. Process until smooth. Add oil and remaining water. Blend to form a very smooth, creamy soup. Season with salt, pepper and vinegar. Refrigerate at least 1 hour. 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.