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. Lots of 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.
- Prep Time
- 4-6 ServingsServings
- 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 4 1/2 cups)
- 1 cup (1-inch cubes) crustless, soft sourdough bread
- 1 teaspoon kosher salt
- 1 1/2 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
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.
This recipe was loosely adapted from Bon Appetit’s White Gazpacho.