White Gazpacho

White Gazpacho is a refreshing and silky chilled soup originating from Spain, renowned for its intense flavors and delightful contrasts. The perfect balance of nuttiness, fruitiness, and floral notes makes this soup a treat for the senses. In our quest to create the ultimate version of this classic dish, we experimented with various ingredients and techniques to achieve the ideal texture and taste. The secret lies in the order of adding the ingredients to the blender, allowing each component to shine. Soaked almonds, bread, garlic, sherry vinegar, and a hint of cayenne pepper create the base, while the addition of olive oil and water ensures a smooth and creamy consistency. To highlight the almond flavor without overwhelming the soup, a mixture of almond extract is delicately incorporated. Garnished with sliced green grapes and toasted almonds, this white gazpacho is not only delicious but also visually appealing. Remember to serve this exquisite soup in small portions to savor its richness fully.

SERVES 6 TO 8

INGREDIENTS:

• 6 slices hearty white sandwich bread, crusts removed
• 4 cups water
• 2½ cups (8¾ ounces) plus ⅓ cup sliced blanched almonds
• 1 garlic clove, peeled
• 3 tablespoons sherry vinegar
• Salt and pepper, to taste
• Pinch cayenne pepper
• ½ cup extra-virgin olive oil, plus extra for drizzling
• ⅛ teaspoon almond extract
• 2 teaspoons vegetable oil
• 6 ounces seedless green grapes, sliced thin (1 cup)

INSTRUCTIONS:

1. Combine bread and water in a bowl and let soak for 5 minutes.
2. Process 2½ cups almonds in a blender until finely ground, about 30 seconds, scraping down the sides of the blender jar as needed.
3. Remove bread from water, squeeze lightly, and transfer to the blender with almonds. Reserve 3 cups of soaking water and transfer the remaining water to the blender.
4. Add garlic, sherry vinegar, ½ teaspoon salt, and cayenne to the blender. Process until the mixture has the consistency of cake batter, approximately 30 to 45 seconds.
5. With the blender running, add olive oil in a thin, steady stream, taking about 30 seconds. Then, add the reserved soaking water and process for 1 minute.
6. Season the soup with salt and pepper to taste. Strain the soup through a fine-mesh strainer set in a bowl, pressing on solids to extract the liquid. Discard the solids.
7. In a separate bowl, measure 1 tablespoon of the soup and stir in almond extract. Return 1 teaspoon of the extract-soup mixture to the soup, and discard the remaining mixture.
8. Chill the soup for at least 3 hours or up to 24 hours.
9. Heat vegetable oil in an 8-inch skillet over medium-high heat until it begins to shimmer. Add the remaining ⅓ cup almonds and cook, stirring constantly, until golden brown, for about 3 to 4 minutes. Immediately transfer the almonds to a bowl and stir in ¼ teaspoon salt.
10. Ladle the chilled soup into shallow bowls. Mound sliced grapes in the center of each bowl, sprinkle with the cooled almonds, and drizzle with extra olive oil. Serve the White Gazpacho immediately and enjoy its delightful flavors and textures.

TIPS:

• Quality Ingredients: Choose fresh, high-quality ingredients, especially good-quality extra-virgin olive oil, as it greatly impacts the overall taste of the soup.
• Soaking Bread: Ensure the bread is soaked well to achieve the desired consistency. Squeezing the bread lightly will remove excess water, preventing the soup from becoming too watery.
• Chilling Time: For the best flavor and texture, allow the gazpacho to chill for at least 3 hours or even up to 24 hours before serving. This enhances the flavors and allows them to meld together beautifully.
• Serve Cold: Gazpacho is meant to be served cold, making it a perfect summer dish or refreshing appetizer for any occasion.
• Customization: Feel free to adjust the level of cayenne pepper to your taste preference. You can also experiment with different garnishes like sliced almonds, fresh herbs, or a drizzle of balsamic glaze.
• Blending Consistency: Make sure to blend the soup until it reaches a smooth and velvety consistency, as this is essential for achieving the signature texture of white gazpacho.