White Gazpacho

Ingredient:

  • 2 cups of crustless stale bread, broken into pieces
  • 2 cups chicken or vegetable stock (use vegetable stock for vegan or vegetarian version)
  • 1 1/2 teaspoons salt
  • 1 cup slivered blanched almonds (must be blanched, the skins are bitter)
  • 2 cups green seedless grapes, sliced in half
  • 2 cucumbers, peeled, seeded and chopped
  • 1-3 chopped garlic cloves (depending on how garlicky you want the result to be)
  • 2-3 tablespoons sherry vinegar or cider vinegar
  • 1/4 cup extra virgin olive oil
  • Chives for garnish

Preparation:

  1. Heat stock, add bread: Heat the stock until it’s steamy. Turn off the heat and add to the stock the broken up pieces of stale bread. Let cool.
  2. Grind almonds with salt and garlic: Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized.
  3. Add bread, stock, grapes, and cucumbers, purée: Add the soaked bread and any stock that was not absorbed by the bread into the food processor, then add the grapes and cucumbers. Pulse until the mixture is a rough purée.
  4. Add vinegar: Add 2 tablespoons of the vinegar and pulse a few seconds to combine. Taste and add the other tablespoon if it needs it – grapes can sometimes be acidic enough to leave out the final tablespoon of vinegar.
  5. Drizzle in olive oil while food processor is running: With the motor running, drizzle in the olive oil. Turn off the motor and taste the gazpacho. Add more salt if needed.
  6. Chill before serving, garnish with chopped chives.

Yield:
6-8 servings

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