White Gazpacho

Cool, refreshing, and filling, this classic Spanish white gazpacho is made with bread, almonds, cucumbers, grapes, olive oil, and garlic.

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Photography Credit: Elise Bauer

With all the hot weather much of the country has been experiencing, we thought we’d suggest a gazpacho, a chilled soup, one that you can make quickly, with minimal use of the stove.

Not all gazpachos are made with tomatoes. White gazpacho is a classic dish from Spain, earlier versions dating back to when the Moors controlled Andalucia.

This version is made with bread, blanched almonds, green grapes, cucumbers, olive oil, and garlic. Odd combination you might think, but let me assure you, it truly is delicious.

There’s no dairy. The soup gets body and protein from the blanched almonds. The bread acts as a thickener. The cucumbers are wonderfully cooling.

White Gazpacho

White Gazpacho Recipe

  • Prep time: 20 minutes
  • Yield: Serves 6-8

The recipe calls for stale bread because this soup is an excellent use of old bread that is too hard to eat. Sometimes when we buy freshly baked bread we don't eat it all, and the leftovers get dry and hard within days. We keep the bread to make bread crumbs. So, this is what you would typically use.

If you don't have any old bread lying around, you can use white bread, with the crusts removed. Use a good quality white bread, such as a French or Italian loaf.


  • 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 Tbsp sherry vinegar or cider vinegar
  • 1/4 cup olive oil
  • Chives for garnish


1 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 Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized. 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.

3 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.

4 With the motor running, drizzle in the olive oil. Turn off the motor and taste the gazpacho. Add more salt if needed.

Chill before serving, garnish with chopped chives.

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Showing 4 of 23 Comments

  • Maggie

    Hi Elise,

    thanks for all your wonderful work – this is my favorite website to find recipes! My question is, can I use brown bread for this soup? Thanks!

  • Psydad

    Just made this for a scorching afternoon here in Redding (just up the road from Sac.) Wonderful stuff! I didn’t realize it, but I had overfilled the food processor and ended up leaking soup! But a quick transfer into a large bowl and working in shifts with the blender did the trick. Delicious – now I want to make more :)

  • rabia

    Hey Elise,
    Wouldnt the skin of the grapes ruin the texture of this smooth looking soup? Can u strain it with bread already in it?

    Hi Rabia, the soup isn’t that perfectly smooth because of the ground almonds. So, I don’t really think the grape skins make much of a difference. If you wanted you could run the whole thing through a food mill or chinois to make it more smooth. ~Elise

  • Diane

    Trader Joe’s carries ground almonds, at least here in the So. Cal area. I use them in many dishes, including adding to lemon bar crust. Salud!

  • Dominique

    Hi Elise,

    First of all, thanks so much for all the wonderful recipes and the inspiration you providing us with everyday.
    I can’t wait to try this one, it’s already printed, sitting on my table, and I am going to buy almonds tonight. Especially after reading all the good reviews, hmmm, it’s mouthwatering.
    One question though: could you use powdered almonds instead? and could you use white wine vinegar ? (ok, sorry that’s 2 questions…).
    Thanks a lot

    Hi Dominique, thanks for your kind words! I haven’t tried the recipe with almond flour or powdered almonds, but I think it should work, as long as there is no peel as part of the flour. I’ve seen almond flour that is just ground up almonds and the problem with that flour is that the skin of the almonds is bitter, so if you grind up the almonds with the skin on, the flour can have more bitterness than you want. You would be able to tell by looking at the flour, if it has dark specs in it, it is whole ground almonds, not ground blanched almonds. As far as white wine vinegar, yes you could easily use that. ~Elise

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