White gazpacho with grapes and toasted almonds

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Ingredients

  • 2 large English cucumbers (or 3 large regular cucumbers), peeled and roughly chopped
  • 3 slices white bread, crusts removed
  • 1/2 cup warm water
  • 3 cloves garlic
  • 6 scallions, whites only, divided
  • 1/4 cup white wine vinegar or Sherry vinegar, plus more, to taste
  • 1 teaspoon lemon juice, plus more to taste
  • 1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided
  • 1/2 teaspoon salt, plus more, to taste
  • 3 tablespoons olive oil
  • 1/2 cup green grapes, halved

Use imperial measurements

Method

How to make White gazpacho with grapes and toasted almonds

1) Set aside 225 g of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 56 g of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.



2) To serve, ladle 225 ml gazpacho into a bowl. Mound 56 g reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.

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