1 Video | Photo: White Gazpacho with Grapes and Toasted Almonds Recipe
Ingredients
- 2 large English cucumbers (or 3 large regular cucumbers), peeled and roughly chopped
- 3 slices white bread, crusts removed
- 1/2 cup warm water
- 3 cloves garlic
- 6 scallions, whites only, divided
- 1/4 cup white wine vinegar or Sherry vinegar, plus more, to taste
- 1 teaspoon lemon juice, plus more to taste
- 1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided
- 1/2 teaspoon salt, plus more, to taste
- 3 tablespoons olive oil
- 1/2 cup green grapes, halved
Directions
Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.
To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.
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By dakrum_10596831
Oakland, CA
on September 07, 2010
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I must have added an additional 3 Tb of vinegar, along with salt, pepper, and hot sauce to give this soup some flavor . . . all to no avail. And the bread added an undesirable texture the soup. I dumped the entire thing in the garbage disposal and made a tomato gazpacho instead.
By quiche5_1161273
Manlius, NY
on January 31, 2009
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Very good - I just had this at a resturant here in Australia and I wanted to duplicate it. This recipe was very close to what I had for a $15 AUD cup of soup. I love garlic but this left a big aftertaste in our mouths. I had just purchased the garlic but maybe it was a liltte to strong. I will taste with only using two cloves first before I add the third next time. Served it with grilled shrimp and crostini - excellent combination.
By jupett
Los Angeles, CA
on January 10, 2008
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Excellent. Very easy to prepare. Tasted even better the day after I made it.
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