Almond Grape Gazpacho
- Ready In:
- 25mins
- Ingredients:
- 16
- Yields:
-
6 cups
- Serves:
- 4-6
ingredients
- 3 large garlic cloves
- 2 cups diced stale bread, crusts removed
- 2 cups peeled fried and salted Marcona almonds or 2 cups whole blanched almonds
- 1 cup white seedless grapes, halved
- 1 cup red seedless grapes, halved
- salt
- 1 1⁄2 cups extra virgin olive oil
- 1 1⁄2 - 2 tablespoons sherry wine vinegar
- extra virgin olive oil, as needed
- 1⁄4 cup diced bread
- salt
- 1⁄2 cup mixed red and white seedless grapes, cut into small dice
- 1⁄4 cup peeled fried and salted Marcona almonds or 1/4 cup whole blanched almond
- 1 scallion, thinly sliced diagonally
- almond oil or extra virgin olive oil, for drizzling
- sherry wine vinegar, as needed
directions
- For the gazpacho: Place garlic cloves in a small pan of cold water over high heat. When water comes to a boil, strain garlic and chill until needed. Cover stale bread cubes with water and allow to sit until soft, about 10 minutes.
- Squeeze all the water from bread and put into a blender with almonds, grapes and garlic cloves. Season with a bit of salt and purée until mixture is very smooth, almost like mashed potatoes; if necessary drizzle in a bit of water to help mixture to purée.
- Place 1 cup ice-cold water in a measuring cup. Place olive oil in another cup. With blender running, slowly drizzle in both liquids, simultaneously, through opening of blender. Gazpacho will turn very smooth and silky. Add 1 1/2 tablespoons vinegar or more, if desired. Adjust salt to taste. To thin soup, if desired, add 1 to 3 tablespoons cold water, one tablespoon at a time. Transfer to a covered container and refrigerate until very cold, about 2 hours.
- For garnish and serving: Preheat oven to 400 degrees. Drizzle oil over diced bread and sprinkle with salt. Spread on a baking sheet and bake until browned, 5 to 8 minutes. Transfer to a small bowl, and add grapes, almonds and scallion. Add a drizzle of oil and a small sprinkling of vinegar and salt. To serve, ladle gazpacho into four chilled soup plates. Add garnish, and drizzle with more oil.
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RECIPE SUBMITTED BY
MarielC
Bronxville, NY