White Gazpacho

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.

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


  • 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • 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!

    • Elise

      I haven’t made it with brown bread but I don’t see why it wouldn’t work. The result might be a little less white.

  • Carina

    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!

  • Miriam

    I made this as an appetizer for lunch today, exactly as written. It was outstanding. Thanks for another winning recipe!

  • Sean

    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.

  • Sharon

    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.

  • Joy

    I made this soup last night. Just finished up the leftover for lunch. I’m 9 months pregnant and this hit all of my sweet and savory cravings at the same time. I will totally make this the next time we have guests over for lunch. Thanks Elise!

  • 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

  • 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!

  • 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

  • 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 :)


  • Paul

    Well, I did it. I made this in the wee hours of the morning (aka 5:30 a.m.) let it chill all day and served it at six p.m. What a hit!I also did a half Amontillado/half vinegar flavoring and chilled the bowls before serving. My guests had no reservations about asking for thirds – my highest compliment.And yours!


  • Fran

    This is a mouth-watering recipe! I was just talking with a friend about wanting to make paella for my birthday and he was telling me about a paella that to me sounded like “white paella.” I think this gazpacho would go great with it! I might have to make the combo tomorrow night.

    Even if I’ll be alone that’s no reason to not celebrate right?!

  • Paul

    Thanks for clarifying the sherry/vinegar matter. As others have noted, the photo with its simple lines and color contrasts has been a major draw to this recipe. Do you do your own photography? If so, this is one for the archives. Stunning!

    Yep, I do the photography. I liked how the blue colors seemed to indicate the cool temp of the soup. So glad you liked it. :-) ~Elise

  • Isabel

    Please take note of what “Guindilla” mentions. This is NOT a gazpacho of any sort it is its own cold soup, AJO BLANCO or in English simply “White Garlic”. Although found in most of Andalucia it is a dish principally from Málaga on the southern coast. And the grapes are not a part of the soup but garnish. Be what it may it is quite delicious and recently I have had it served at the Gibralfaro Parador in Málaga with ripe mango and “cabello de angel” a sweet made with syrup and fibrous parts from the pumpkin. A very good combination all around. Enjoy your summer!

  • Janet

    This sounds delightful. Do you think it would be good with shellfish in it — grilled shrimp or scallops, for example? Or better as is?

    Might be good. If you try it, please let us know how it turns out. ~Elise

  • Steffi

    Mmmmm this sounds great! My hubby is Iraqi so hopefully he’ll like this when I make it. I do have a couple of questions….

    1) Is there a decent substitutes for almonds..like pine nuts? My little guy has a severe peanut allergy and we don’t know what will happen if he eats tree nuts….he does just fine with pine nuts though.

    2. I have a hard time finding good green grapes…but our red ones are usually delightful…does it have to be green grapes?


    Yes, you can use pine nuts instead of almonds. As for using red grapes, unless you peel them, the red skins may muddy the color of your soup. But it should still taste similar. ~Elise

  • Guindilla

    Nice recipe, one of my favourite dishes (with salmorejo, a thick gazpacho with some twists).

    The name of this dish is actually ajoblanco. It is not considered as gazpacho, but as a dish by itself.

    Andalucía (actually part of Al-Andalous) was moor for centuries, and its influence its still everywhere in Spain (language, culture, architecture, etc) despite many Spaniards not realizing it :-)


  • Emily

    I absolutely love Gazpacho! I’ve had it 3 times already this summer. I’d never heard of this version before; definitely intriguing.
    I was wondering Elise, how much is a “cup” in your book? I apologize for the silly question, but do you use a big or a small cup for measuring your ingredients? I’m more familiar with grams.
    Love your site, by the way, keep up the great work!

    Hi Emily, There is a measurement converter in the left column of the recipe pages. 1 cup is a little less than a quarter of a liter. ~Elise

  • Paul

    I was wondering about the “sherry or cider vinegar” entry. Do you mean sherry (like Amontillado) vs. cider vinegar, or, sherry vinegar as a substitute for cider vinegar?

    In any event, I’ll go for the hint of real sherry anyday. Authentically Spanish.


    Hi Paul, sherry vinegar. Thanks, I’ll make the clarification in the ingredient list. ~Elise

  • Peg Tomlinson-Poswall

    This is one of my favorite soups in the summer!

  • Tim T.O.

    This looks very intriguing. Looking forward to trying it.
    Two questions –
    Why does the bread have to be stale?

    Also, would this work well as a traditional hot soup?

    Good questions! I think the reason you use old bread is that this soup is a great way to use it up. We buy fresh baked French or Italian loaves here for our bread and it gets hard very quickly, within days. Often we are left with ends that are hard and dry which we usually use to make bread crumbs. So, here is a soup for which the old dry hard parts are ideal. You can easily make the soup with fresh bread too, just use a good quality French or Italian loaf and remove the crusts. Now for the second question, no, I do not think this would make a good hot soup. I tried it first when it was still luke warm. It was much better chilled. ~Elise

  • Lydia (The Perfect Pantry)

    The first time I made this, I thought it highly unlikely that these ingredients would ever come together into a soup I’d want to eat. Of course I was wrong. This is a classy soup that surprises and delights every time I serve it.