Affiliate Disclosure: Every purchase made through our affiliate links earns us a pro-rated commission without any additional cost to you. We may earn an affiliate commission if you order any product. Here are more details about our affiliate disclosure.
White Gazpacho Blanco With Almonds And Grapes
White Gazpacho with Almonds and Grapes is a refreshingly updated version of the classic tomato-based cold Spanish soup.
This White Gazpacho with Almonds and Grapes starts with a soothing light green cucumber broth, with just enough body to give it substance.
Its almond garnishing brings life to it thus enhancing its taste.
Toasted slivered almonds, chopped scallions, sweet-tart green grapes, and cucumber chunks, additionally add an exciting mix of textures and flavours and keep it all appealingly green and white.
This soup has so much visual and taste impact that it’s perfect serve for a dinner party where you want to impress your guests.
It is also fun to serve it in half-portions in martini glasses at a cocktail party.
➤ Related article: Chicken Piccata with Herb Roasted Potatoes
White Gazpacho with Almonds and Grapes
This soup is a perfect serve for a dinner party where you want to impress your guests.
It is also fun to serve it in half-portions in martini glasses at a cocktail party.
Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 people
Author Ranjeeta Nath Ghai
Ingredients
- 60 gm Almonds blanched and skinned
- 100 gm White grapes
- 1 tbsp White balsamic
- 1 tsp Sherry vinegar or white wine vinegar
- ½ cup 6 scallions whites only, thinly sliced
- 300 ml Grape juice white
- 2 slice White bread
- 2 cloves Garlic peeled
- 200 gm Cucumber
- 1-2 nos Lemon
- 2 tbsp Extra virgin olive oil
- 1/2 cup green grapes cut in half
Instructions
- Take some blanched almond. Toast the almonds or light roast in a small dry skillet over medium-high heat until fragrant and till golden brown, 3 to 5 minutes, stirring frequently; set aside for garnish.
- Chop some parsley, slice some white grapes and keep.
- Set aside 1 cup of the chopped cucumber for a garnish.
- Soak the bread in the water until soft, about 2 minutes.
- Place the soaked bread, the rest of the cucumber, the garlic, ¼ cup of the scallion whites, the vinegar, lemon juice, ¼ cup of the almonds, the salt, and oil in the blender and blend until the cucumbers are completely blended and the liquid and almonds are almost completely invisible for 1-2 minutes.
- Blend till soft, then strain and serve chill.
- To serve, ladle 1 cup gazpacho into each serving bowl. Mound ¼ cup of the reserved chopped cucumber, 1 tbsp of the remaining scallion whites, 2 tbsp. of the grapes, and 1 tsp. of the almonds in the center of the soup and serve.
- Season with more salt and vinegar, if desired.
➤ Related article: Scrumptious Flavoured Lemon Rice Pilaf
Recipe Notes
- Slivered almonds turn from toasted to burnt in a matter of seconds.
- Keep the heat low and take your time.
- In case the almonds happen to get burnt, then it will impact the taste of the soup.
- The age of the garlic will also have an impact on the taste. The older garlic gets it will be a little more “hot”.
- If you don’t like things overly garlic, add two cloves, taste, and see if you need a third.
- And from my rough calculations, one serving (of 4) is equal to approx. 5 weight watchers points. In this hot weather, it is a terrific choice.
Quick Overview
Recipe Name: White Gazpacho Blanco With Almonds And Grapes
Author: Ranjeeta Nath Ghai
Description: White Gazpacho with Almonds and Grapes is a refreshingly updated version of the classic tomato-based cold Spanish soup.
Preperation time: 10M
Cook Time: 5M
Total Time: 15M
Type: appetizer
Recipe Yield: 4 portions
Recipe Ingredients: 60 gm Almonds, blanched and skinned,, 100 gm White grapes,, 1 tbsp White balsamic,, 1 tsp Sherry vinegar or white wine vinegar,, ½ cup 6 scallions (whites only), thinly sliced,, 300 ml Grape juice(white),, 2 slice White bread,, 2 cloves Garlic peeled,, 200 gm Cucumber,, 1-2 nos Lemon,, 2 tbsp Extra virgin olive oil,, 1/2 cup green grapes, cut in half.
Recipe Instructions: 1. Take some blanched almond. Toast the almonds or light roast in a small dry skillet over medium-high heat until fragrant and till golden brown, 3 to 5 minutes, stirring frequently; set aside for garnish. 2. Chop some parsley; slice some white grapes and keep. 3. Set aside 1 cup of the chopped cucumber for a garnish. 4. Soak the bread in the water until soft, about 2 minutes. 5. Place the soaked bread, the rest of the cucumber, the garlic, ¼ cup of the scallion whites, the vinegar, lemon juice, ¼ cup of the almonds, the salt, and oil in the blender and blend until the cucumbers are completely blended and the liquid and almonds are almost completely invisible for 1-2 minutes. 6. Blend till soft, then strain and serve chill. 7. To serve, ladle 1 cup gazpacho into each serving bowl. Mound ¼ cup of the reserved chopped cucumber, 1 tbsp of the remaining scallion whites, 2 tbsp. of the grapes, and 1 tsp. of the almonds in the centre of the soup and serve. 8. Season with more salt and vinegar, if desired.
Recipe Cuisine: Spanish
Calories: 19
Video name: White Gazpacho Blanco With Almonds And Grapes
Video description: White Gazpacho with Almonds and Grapes is a refreshingly updated version of the classic tomato-based cold Spanish soup.
Video thumbnail URL:
