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White Gazpacho Makes 5 to 6 cups (1.2 to 1.5 L) The original version of gazpacho used almonds, bread, salt, garlic, vinegar, and olive oil. New World foods such as peppers and tomatoes were added later. Ingredients 1¼ cups (300 mL) skinned whole or halved almonds 9 oz. (255 g) stale white or country bread, crusts removed, 7 to 8 slices ½ to ¾ cup (120 to 180 mL) homogenized milk; just enough milk, at room temperature, to cover the bread 2 medium cloves garlic, roughly chopped ½ to ¾ cup (120 to 180 mL) olive oil 2¼ Tbsp. (34 mL) sherry vinegar up to 5 cups (1.2 L) cold water ¾ English cucumber, peeled and seeded (reserve the rest for garnish) ¾ cup (180 mL) green seedless grapes plus ½ to ¾ cup (120 to 180 mL) for garnish salt and freshly ground white pepper to taste fresh mint, for garnish Instructions Coarsely chop the almonds and set aside. Chop or tear the bread into large pieces. Put in a bowl and cover with the milk. Allow to soak until it has softened, about 5 minutes. Blend the almonds, garlic, ½ cup (120 mL) of olive oil, vinegar, 4 cups (950 mL) of water, ¾ of the cucumber, and ¾ cup (180 mL) grapes in a food processor or blender in batches until smooth. Add the bread and milk in 3 parts, blending each time until the bread is emulsified. Taste and add salt and pepper. Press through a sieve and discard the solids. Blend in the extra ¼ cup (60 mL) olive oil and up to 1 cup (240 mL) of water if necessary for flavor or consistency. Taste again and season with more salt and pepper if needed. Refrigerate until completely chilled. Chop the remaining peeled and seeded cucumber into ¼ -inch (.6-cm) dice and cut the remaining grapes in half. Chill those too. Spoon 2 to 3 Tbsp. (30 to 45 mL) of the diced cucumber and the grapes into each bowl or thin, tall glass. Pour the soup over and garnish with a tiny sprig of mint. Serve immediately.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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