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.
Spanish Style White Gazpacho
Servings
4 Servings
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 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
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.
- This recipe was loosely adapted from Bon Appetit’s White Gazpacho.
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