The last two Fridays I have posted gazpacho recipes and neither was conventional: Watermelon, Cucumber and Tomato and Cucumber and Tomatillo. I admit being a gazpacho addict. It’s a long story involving a divorce and a blender purchase.
But that really is another story. Today, we are going to continue down of the path of “different gazpacho.” What is “not different gazpacho?” Why that deep red, tomato intense gazpacho.
But there are other colors. White for example. Have you ever had a white gazpacho? Ah, probably not, but you are about to experience something wonderful.
I am always impressed with power of almonds. In cookies and cakes, as the basis for macaroons, and as a thickener here for soup. There is a cup of sliced almonds here, yet this is far from a “nutty” soup. There is the underlying almond flavor, soft and subtle. Some bread, found in most gazpacho recipes, adds even more body here.
There is a first impression of sweetness and sourness compressed together when you take your first bite. The sweetness is from cucumbers. The sour is from sherry vinegar [or champagne vinegar!]. The base of almonds and bread are the perfect foundation to let that vinegar shine, brightly but not too boldly.
No tomatoes here. And you won’t miss them.
This recipe is from The Daily Soup Cookbook, in terms of inspiration. But I’ve adjusted the relative proportions here. A little less almonds, relatively more grapes. Those grapes, by the way, are not mushed or put through a blender or food processor. No, they are simply sliced and put on top of the soup. They sit on top of a thick liquid and provide another visual layer of beauty and surely a flavor layer of sweetness.
This soup stays lively for 2-3 days in your fridge. So, feel free to make lots and enjoy for days. Yes, since I played with the relative proportions, so can you. Just be careful with that vinegar. A little too much and you’ll have quite a biting experience.
White Gazpacho with Almonds and Grapes
Yield: serves 8
Ingredients:
- 1 cup sliced almonds, lightly toasted
- ½ cup bread crumbs
- 1 garlic clove
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 large cucumber, peeled, seeded [seeds reserved] and cut into ¼ inch cubes
- 2 tablespoons sherry vinegar
- ⅓ cup olive oil
- 1 ½ cups filtered water
- ½ pound seedless red grapes, thinly sliced
- ½ pound seedless green grapes, thickly sliced
- 1 shallot thinly sliced
- ½ cup chopped scallions, for garnish, optional
Preparation:
In a blender or food processor, combine ¾ cup of the almonds, bread crumbs, e garlic, sugar, and salt. Process until the almonds are finely ground.
Add the cucumber seeds and vinegar and puree until smooth.
With the motor running, gradually add the oil in a thin stream. Process until smooth and thick.
Gradually the 1 cup of the water and puree until smooth.
Transfer the mixture to a large bowl and stir in the cubed cucumber, remaining ½ cup of water, remaining ¼ cup of almonds, grapes, and red onion.
Refrigerate until ready to serve.
To serve, ladle the soup into bowls and top with the chopped scallions.
Source: The Daily Soup Cookbook by Leslie Kaul et al [Hachette Books, 1999]
Photo Information [top]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑200
Photo Information [bottom]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/40th second at ISO‑2000
