Gazpacho Blanco
- Yield servings
Mark Boughton Photography / styling: Teresa Blackburn
Ingredients
- 6 ounces day-old crusty bread (baguette) in pieces
- 4 cups of very cold water, divided
- 8 ounces whole blanched almonds, toasted
- 3 garlic cloves, crushed
- 4 tablespoons extra-virgin olive oil, plus more for garnish
- 1/2 teaspoon salt
- Coarsely ground black pepper
- 3 to 4 tablespoons sherry vinegar
- 8 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.
