serveitforth.com recipes
White Gazpacho
(Adapted from recipes on Epicurious and in The New York Times)
Note: You will need a blender or food processor and a fine strainer.
2 c water
3 cloves garlic, peeled and lightly crushed
2 c stale, crustless bread, cut into 1" pieces
2 c skinless almonds (sliced or whole), toasted, plus some for garnish
2 c white (green) grapes, or a mix of white and red, plus some for garnish
1 to 1 1/2 c olive oil
2 T sherry vinegar, or more to taste
salt
cayenne pepper
1. In a small pan, bring the water to a boil with the garlic. Remove it from the heat and add the bread. Let it soak for 10 minutes or so. Meanwhile, if your grapes aren't already seedless, cut them in half and remove the seeds with the tip of a knife.
2. Put the almonds, grapes, bread and garlic (and the soaking liquid) in a blender or food processor and process until you have a thick puree. Add the olive oil and process until it's incorporated.
3. Force the puree through a fine strainer. It should be silky and creamy. Stir in the vinegar and season with salt and a pinch of cayenne. Chill the soup thoroughly, at least 2 hours.
4. When ready to serve, taste the soup again for seasoning (I usually find at this point that it needs more vinegar). Ladle the soup into chilled bowls and garnish with a few grape halves and toasted almonds. Drizzle with olive oil or almond oil if you like.
Serves 4 as a first course, 2 as a main course.