White Gazpacho
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1cup blanched almonds
- 2cloves garlic, peeled and halved
- 3slices French or Italian bread, crusts removed
- ¼cup water
- 4cups cold chicken or vegetable stock, or water
- ¼cup fruity olive oil
- 3tablespoons white wine vinegar
- ½teaspoon salt, or to taste
- 1cup seedless green grapes, halved
- ½cup lightly toasted croutons
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
348 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 11 grams protein; 536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 350 degrees. Spread almonds on a cookie sheet, and bake until lightly toasted, about 15 minutes. Cool.
- Step 2
In a food processor or blender, blend almonds and garlic into a uniformly fine, gritty paste.
- Step 3
In a small bowl, moisten the bread in ¼ cup water and squeeze dry. Add to the almond-garlic mix, and blend. Add 4 cups stock or water, olive oil, vinegar and salt. Blend until smooth. If a fine texture is desired, strain through a medium-fine sieve. Cover and chill 4 hours or overnight.
- Step 4
To serve, taste for salt and stir in grapes. Ladle into bowls and scatter croutons on top.
Private Notes
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Cooking Notes
mdurphy
Keep in mind that all these measurements are approx; you're going for taste and texture. You can use bread crumbs of any kind, or not. The almonds can be blanched, or not. Maybe just a little more garlic. But do use ice water instead of stock. Undershoot the salt and vinegar (sherry vinegar is also good), and bring it up to taste after the blending is done. You're looking for neutral salt balance and a bit of a vinegary bite at the end. A light nettle pesto is a pretty garnish.
Beth F
Followed guidance from mdurphy - thanks for that. Used sherry vinegar, one extra garlic clove, water not stock. It's in the fridge now - so hoping the tastes will mellow. It's quite pungent and sharp at the moment! We'll see and update if any changes to the flavors (in a positive direction)!
Leslye Borden
Recipe would have been much easier without all the steps. Just put all the ingredients into the blender and puree. 5 minutes.
Beth F
Followed guidance from mdurphy - thanks for that. Used sherry vinegar, one extra garlic clove, water not stock. It's in the fridge now - so hoping the tastes will mellow. It's quite pungent and sharp at the moment! We'll see and update if any changes to the flavors (in a positive direction)!
mdurphy
Keep in mind that all these measurements are approx; you're going for taste and texture. You can use bread crumbs of any kind, or not. The almonds can be blanched, or not. Maybe just a little more garlic. But do use ice water instead of stock. Undershoot the salt and vinegar (sherry vinegar is also good), and bring it up to taste after the blending is done. You're looking for neutral salt balance and a bit of a vinegary bite at the end. A light nettle pesto is a pretty garnish.
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