Spanish-style White Gazpacho

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  20 minutes Cook Time:  0 minutes

Spanish-style White Gazpacho

White gazpacho is a classic Spanish chilled soup. A little sweet, a little tart, yet quite mild, it’s simple and satisfying. And it’s great for a summer supper. This version isn't a truly ancient Ajo Blanco- ( ajo or aji means garlic). It's an entry level white gazpacho riff that's family friendly fare. Lots of little kids to serve? Double the honey. Want a fun garnish and have an extra 30 minutes? Cut the grapes in half and freeze before making the soup; then top the soup with grapes just before serving. Want to serve a more discerning crowd? Add 12 cloves of roasted garlic, a tablespoon of parchingly dry sherry and omit the honey.

Ingredients

2 cups seedless green grapes (about ¾ pound), plus more for garnish, halved

6 peeled kirby cukes or 3 peeled, seeded Persian or 1 large peeled, seeded English cucumbers, cut into rough 1-inch dice (about 4½ cups)

1 cup (1-inch cubes) crustless, soft sourdough bread

1 teaspoon kosher salt

1½ cups plain kefir (fermented milk beverage) or plain Israeli laban (yogurt beverage)

2 tablespoons sherry vinegar or cider vinegar

1 teaspoon mild honey

2 tablespoons toasted almond oil

1 cup toasted, salted, slivered almonds, garnish

Instructions

  1. If you would like to garnish the soup with frozen grapes, place a handful of halved grapes on a small tray or plate, cover with plastic wrap, and freeze for 30 minutes (don’t freeze the 2 cups of grapes, though).
  2. In the bowl of a food processor or large blender, combine the cukes, the 2 cups grapes, bread, salt, kefir or laban, vinegar, and honey and blend until smooth.
  3. With the processor or blender running, drizzle in the oil. It is ready to serve now, but excellent fully chilled. It will keep for 8 to 12 hours in the refrigerator, but will need to be reblended before serving.
  4. When you are ready to serve, divide the reserved sliced grapes and almonds among the bowls and serve.
  5. This recipe was loosely adapted from Bon Appetit’s White Gazpacho.

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Comments

WE really enjoy cold soups in the summer and this one has a great flavor combination.

Vicky & Ruth - May I Have That Recipe - August 5, 2014

Thanks ladies- and from two native Barcelona-ites, that is an incredible compliment.

Tami Weiser - November 12, 2014