White Almond Garlic Gazpacho with Green Grapes
Prep time: 
Total time: 
Serves: 4
  • 6 slices french or Italian bread
  • 1 cup skinned green almonds, or blanched and skinned almonds
  • 3 cloves garlic
  • ½ cup extra-virgin olive oil
  • ¼ cup Sherry vinegar
  • Salt to taste
  • Up to 2 cups water, plus extra for soaking the bread, divided
  • 12 green seedless grapes
  1. Soak the bread in enough water to soften it. Take the bread out of the water (leave any excess behind), and add to the bowl of a food processor with the almonds and the garlic. Puree until the almonds are finely ground.
  2. While the motor is still running, add the oil slowly, then the vinegar. Add a large pinch of salt, stop the motor, taste, and add more salt as necessary.
  3. Add water until soup is desired thickness. Serve cool, but not ice cold, with sliced green grapes and a drizzle of extra virgin olive oil.
From the LA Times
Recipe by The Domestic Front at http://www.thedomesticfront.com/whitegazpacho/