White gazpacho
4 servings
30 minutes
White gazpacho is a refreshing and refined soup from sunny Andalusia, Spain. Unlike traditional red gazpacho, this version contains no tomatoes but uses almonds, garlic, and white bread instead, creating a delicate, velvety texture. Olive oil and wine vinegar add depth of flavor while icy water makes it perfect for hot climates. The finishing touch is green grapes that add pleasant sweetness and freshness. White gazpacho is traditionally served chilled; it pairs well with light snacks or serves as a wonderful starter for a meal. This dish is true culinary poetry embodying the simplicity and sophistication of Spanish cuisine.
1
In a food processor, blend ground almonds and garlic with salt. Soak 4 slices of crustless white bread in cold water for a few seconds, then squeeze out the excess. Add to the food processor and blend until a smooth paste forms. While the motor is running, slowly drizzle in olive oil and red wine vinegar.
- Almond: 110 g
- Garlic: 2 cloves
- Salt: 1 teaspoon
- White bread: 4 pieces
- Olive oil: 100 ml
- Red wine vinegar: 50 ml
2
Then pour in 100 ml of ice water. Transfer to a bowl and while whisking, add another 900 ml of cold water. Season if needed, strain through a sieve, pushing with a spoon until the last drop. Chill and serve cold, garnished with green grapes.
- Green grapes: to taste
