A chilled white gazpacho perfect for a hot day. Photo by Erin Feinblatt.

White Gazpacho

Seasonal Recipe

While most of us are familiar with the classic Spanish red gazpacho, the white version with almonds and grapes is equally authentic. It is cool, smooth and creamy, despite having no dairy, and it’s very refreshing on a hot day.

Makes 4 servings

  • 4 slices day-old bread
  • Filtered water
  • 1 cup blanched almonds
  • 1 clove garlic
  • 13 cup olive oil
  • 14 cup sherry vinegar or white wine vinegar
  • 2–212 cups cold, filtered water
  • Salt and freshly ground pepper
  • 1 cup green seedless grapes, cut in slices
  • 14 cup sliced toasted almonds

Remove the crusts and place the bread in a large bowl of water. Let soak for 10 minutes, then remove and squeeze the water from the bread. Place the almonds in the bowl of a food processor and process until very fine. Add the bread and garlic and pulse a few more times.

Add the olive oil, vinegar, 2 cups of water and process until smooth, adding a little more water if needed. Add salt and pepper to taste. Chill for at least 2 hours or as long as overnight. Serve well chilled with a garnish of the sliced grapes, the toasted sliced almonds, a little more salt or pepper and a drizzle of olive oil.

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