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White Gazpacho with Grapes and Toasted Almonds

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.