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 Recipe
PrintThe 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.
Ingredients
- 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
Method
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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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!
Mine turned out beautifully, thanks for a grand recipe! South African summers are killer hot, and this was exactly what was called for. I served it with 3 different kinds of bruschetta to bulk up the meal- delicious!
I made this as an appetizer for lunch today, exactly as written. It was outstanding. Thanks for another winning recipe!
It’s interesting seeing some of the comments that ajo blanco is not considered a gazpacho. When we were in Andalucia back in 2001 and had this dish in Cordoba, they told us it was a white gazpacho. Now, granted, perhaps they were simplifying it for us foreigners’ sake, but fact is, actual real live Andalucians called it white gazpacho for us.
And whatever it’s called, it’s hella delicious. We need to make it again. Thanks for the prompt.
I just started a blog myself and have no idea what I’m doing but I’m having fun finding my way. Made this 2 days ago and loved it! Gave some yesterday to my mom and my boss and they loved it. It was so much better sitting in the cold fridge for a day. Just had the last bit for breakfast and can’t wait to make a new batch! Thanks so much. Love your site and have tried so many great recipes from you. Each one better than the next.