White Gazpacho

White Gazpacho, a delightful Spanish specialty, invites you to indulge in the harmony of flavors that define the Mediterranean cuisine. This chilled soup offers a respite from the summer heat with its unique blend of textures and ingredients. The combination of ground almonds, fresh garlic, and bread soaked in ice water creates a rich and velvety base that’s both hearty and refreshing. To counterbalance the richness, the soup is finished with seedless white grapes that burst with sweetness, creating a delightful contrast. Whether you savor it as an appetizer or as a light meal, this White Gazpacho is a sensory experience that encapsulates the essence of summer.

SERVES 4
PREP 20 MIN
COOK NONE
FREEZE NOT SUITABLE

INGREDIENTS:

• 3oz (85g) white bread (crusts removed), cut into cubes
• 2 cups (500ml) ice water
• 9oz (250g) whole blanched almonds
• 6 garlic cloves, coarsely chopped
• 3 tbsp olive oil
• 3 tbsp sherry vinegar or white balsamic vinegar
• Salt and freshly ground black pepper
• 51⁄2oz (150g) seedless white grapes

INSTRUCTIONS:

1. Start by soaking the bread cubes in all but 3 tbsp of the ice water for approximately 10 minutes. This soaking process will help the bread become soft and ready for blending.
2. While the bread is soaking, place the whole blanched almonds in a food processor. Process them until they are finely ground, aiming for a texture as smooth as possible. To enhance the creaminess, add the remaining 3 tbsp of ice water to the processor and blend until the almonds transform into a paste-like consistency.
3. Retrieve the soaked bread from the water, setting aside the water for later use. Add the soaked bread to the food processor, along with the coarsely chopped garlic. Blend the mixture once again, ensuring that the garlic is fully incorporated.
4. Keep the food processor running and gradually introduce the water in which the bread soaked. Following the water, drizzle in the olive oil to enhance the smoothness of the mixture. Continue processing until the mixture attains an impeccably smooth texture.
5. With the mixture at its smoothest, introduce the sherry vinegar or white balsamic vinegar. Season the mixture with salt and freshly ground black pepper according to your taste preferences. This step enhances the overall flavor profile of the soup.
6. To serve the White Gazpacho, start by placing a handful of seedless white grapes at the bottom of each serving bowl. The grapes will add a refreshing sweetness to the dish, creating a delightful interplay of flavors.
7. Gently ladle the smooth and creamy gazpacho over the grapes in each bowl. The combination of the rich almond base and the burst of sweetness from the grapes creates a harmonious juxtaposition.
8. For an optional finishing touch, drizzle a little extra olive oil over the top of the soup. This adds a silky sheen and an additional layer of flavor to the dish.
9. Whether you’re savoring it as a starter or a light meal, White Gazpacho invites you to enjoy the mingling of textures and tastes that define Mediterranean cuisine. Its chilled nature makes it a perfect companion for warm summer days.

White Gazpacho is a captivating expression of the Mediterranean palate, merging ground almonds, fresh garlic, and soaked bread into a silky, velvety concoction that delights the senses. The addition of seedless white grapes provides a refreshing sweetness that counters the richness, creating an exquisite balance of flavors. Whether you’re enjoying it as a prelude to a meal or as a light reprieve on a sweltering day, this chilled delight encapsulates the essence of summer dining. With every spoonful, you’re invited to embark on a sensory journey that celebrates the harmony of ingredients in a bowl of Spanish delight.