Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Combine the almonds and garlic in a blender or food processor and blend until the almonds are very finely ground, almost pastelike. Meanwhile, soak the bread in cold water, then squeeze out the water. Add the bread to the blender and blend until smooth. With the motor running, pour in the oil in a thin stream, then add the vinegar, scraping down the sides often. Pour in the grape juice and iced water 1 cup at a time. Season with salt. Chill in the refrigerator, at least 6 hours. The soup should be very cold. Serve in chilled soup bowls and garnish with the grapes.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

White Gazpacho

Recipe courtesy of Melissa d'Arabian

Chilled White Gazpacho

Recipe courtesy of Bobby Flay

Smooth White Grape Gazpacho

Recipe courtesy of Claire Robinson

White Gazpacho and Lobster Brochette

White Gazpacho with Grapes and Toasted Almonds

Recipe courtesy of Ellie Krieger

White Gazpacho with Melon, Grapes, and Almonds

Recipe courtesy of Lauren Lyle|Michael Wild

Iberian Burger with Madeira Mushrooms and White Gazpacho Mayonnaise

Recipe courtesy of Harold Cohen

Browse Reviews By Keyword

          Latest Stories