Whenever I think of cold soups, I think of gazpacho, the “liquid salad” of Spain.
Not all gazpachos are made with tomatoes. White gazpacho is a classic dish from Spain, earlier versions dating back to when the Moors controlled Andalucia.
This version is made with bread, blanched almonds, red grapes, cucumbers, olive oil, and garlic. Odd combination you might think, but let me assure you, it truly is delicious. The soup gets body and protein from the blanched almonds. The bread acts as a thickener.
- 2 medium garlic cloves
- 1 English cucumber (halved)
- 2 cups red grapes
- 2 slices white bread with crusts removed, cut into 2 inch cubes
- 2 cups Greek yogurt
- 1 cup veggie broth
- ½ cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- 2 tablespoons fresh Italian parsley
- 2 cups Spanish Marcona almonds (chopped)
- 1 teaspoon cayenne Salt & white pepper
- 1 teaspoon chervil oil
- Mince the garlic, half of the grapes, the cucumbers and puree in a food processor. Add the bread and then puree again.
- Mix the yogurt and veggie stock together in a bowl. Add the pureed cucumber with the olive oil, vinegar, parsley, cayenne, salt and white pepper and ¾ of the almonds.
- Mix well until thoroughly combined. Refrigerate until chilled, about 5 hours.
- Halve the remaining grapes and toss with the almonds and some salt. Pour gazpacho into soup bowls and garnish with chervil oil, nasturtiums, grapes and chopped almonds.