Almond & Grape Gazpacho
This refreshing soup is my take on a white gazpacho, using ingredients you may already have in your pantry. The soup itself is creamy and bready, but the burst of fresh grapes gives an addicting contrast that makes a lovely first course or light lunch on a hot day. What’s more, because it’s served cold, it can be made the day before and kept covered in your refrigerator, ready to serve with ease. In fact, it gets even better overnight.
Equipment
Ingredients
- Serves 4
- 8 ounces blanched sliced almonds plus more, lightly toasted (see this page) for garnish
- 1 clove garlic
- 2 slices white sandwich bread crusts removed and middle torn into pieces (2 ounces total)
- 1 teaspoon salt
- ½ cup plus 1 teaspoon extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 2 cups seedless grapes halved
Instructions
- To soften the almonds and mellow out the garlic, cover them both with cold water in a small pot.
- Bring the pot to a simmer on high heat.
- Once the water begins to simmer, drain and return the almonds and garlic to the pot.
- Cover with cold water again and bring to a simmer on high heat.
- Once simmering, drain.
- Transfer the softened almonds and garlic to a blender.
- Add the bread, salt, 3 cups cold water, and ¼ cup of the olive oil.
- Blend on high speed until everything is liquefied.
- Strain the soup through a fine-mesh strainer or cheesecloth over a large bowl, pushing hard with the back of a spoon to force the liquid through the paste that forms.
- Discard the paste.
- Stir in the sherry vinegar and chill in your refrigerator for at least 45 minutes—or better yet, overnight.
- Just before serving, toss the grapes with ½ teaspoon olive oil.
- Add 1 tablespoon olive oil to each of your four serving bowls.
- Ladle in the soup and garnish with plenty of grapes and toasted almonds.