White Gazpacho

By BobD

Recipe from the Tasting Table Test Kitchen

Ingredients

• 1 1/4 cups stale 1-inch bread cubes from 1 to 2 large slices day-old bread
• 2 cups ice water, plus extra for soaking bread
• 2 cups skinned almonds (preferably unsalted Marcona almonds)
• 1 1/2 teaspoons kosher salt
• 2 small garlic cloves, roughly chopped
• 1/2 medium shallot, roughly chopped
• 2 1/2 cups green grapes, halved
• 1/4 English cucumber, peeled and chopped
• 1/2 cup plus 2 tablespoons good-quality Spanish extra-virgin olive oil, plus extra for drizzling
• 2 1/2 teaspoons sherry vinegar
• 1 teaspoon lemon juice

Details

Servings 4
Adapted from tastingtable.com

Preparation

Step 1

1. In a medium bowl, submerge the bread in enough cold water to cover it; set aside for 10 minutes. Drain and then squeeze the extra water from the bread. Set aside.

2. Using a blender, purée the almonds, 2 cups ice water and the salt on high speed until smooth. Add the garlic and shallot and purée, then add 2¼ cups of the grapes, the cucumber and soaked bread and process until totally smooth.

3. With the blender running slowly, drizzle in the olive oil, adding just a little at a time to ensure that the soup emulsifies and is thick and creamy. Strain the soup through a fine-mesh strainer set over a bowl. Stir in the sherry vinegar and lemon juice, taste and adjust the salt if needed. Divide the soup among 4 bowls and top with the remaining halved grapes. Drizzle with olive oil and serve.