Malaga-Style Almond and Grape Gazpacho
Ingredients
- One 6-inch piece long-loaf bread, crust removed
- ½ pound blanched almonds about 1½ cups
- 2 garlic cloves coarsely chopped
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 teaspoon salt
- 1 cup mild extra-virgin olive oil
- 4 cups ice cold water
- 16 peeled seedless green grapes or 16 small balls of green melon honeydew or apple
- 12 small cooked and shelled shrimp optional
Instructions
- Soak the bread in water, then squeeze it dry and place it in a food processor.
- Add the blanched almonds and chopped garlic, and process until smooth.
- Add the vinegar and salt to the mixture.
- With the motor running, gradually drizzle in the olive oil until fully incorporated, giving the mixture a mayonnaise-like consistency.
- Then, gradually add the cold water while continuing to process.
- Transfer the gazpacho to a medium bowl, cover it, and refrigerate for at least 2 hours, or overnight, to chill and allow the flavors to meld.
- Before serving, taste the gazpacho and adjust the seasoning with more vinegar or salt if necessary.
- Garnish each serving with 4 green grapes and 3 shrimp, if using.
- Serve the gazpacho cold.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this unique gazpacho with a chilled dry Spanish fino sherry or a crisp Albariño wine.
Nutritional Information
Calories: 570 kcal | Carbohydrates: 15 g | Protein: 11 g | Fat: 54 g | Fiber: 6 g | Sugar: 4 g