White Gazpacho with Almonds and Grapes

  • Yield 8 servings

Rich, aromatic marcona almonds are perfect in this soup.


6 slices white bread, crusts removed
1 cup water plus more to soak the bread
1 cup unsalted blanced almonds plus 2 tablespoons chopped almonds, for garnish
2 cups whole green seedless grapes, plus 1/4 cup sliced green grapes, for garnish
1 cup peeled, seeded and chopped cucumbers
2 garlic cloves
1 cup fat-free plan yogurt
1/4 cup extra-virgin olive oil
1/4 cup sherry vinegar
Salt and fresh-ground black pepper, to taste


  1. Soak the white bread in water to cover 5 minutes. Drain.
  2. Place whole almonds, whole grapes, cucumbers, garlic and soaked bread in a food processor fitted with the metal blade or a blender. Process or puree until combined. Add the yogurt, 1 cup water, oil, vinegar, salt and pepper and continue to blend or process until smooth and creamy.
  3. Chill at least 30 minutes before serving. Garnish with chopped almonds and sliced grapes.



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