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White Gazpacho
White Gazpacho
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Prep Time:
20 minutes
Total Time:
20 minutes
This Spanish white gazpacho is a refreshing blend of bread, almonds, cucumber, grapes, olive oil, and garlic - perfect for a satisfying meal.
Ingredients:
  • 2 cups chicken or vegetable stock (use vegetable stock for vegan or vegetarian version)
  • 2 cups of crustless stale bread, broken into pieces
  • 1 cup slivered blanched almonds (must be blanched, the skins are bitter)
  • 1 1/2 teaspoons salt
  • 1 to 3 chopped garlic cloves (depending on how garlicky you want the result to be)
  • 2 cups green seedless grapes, sliced in half
  • 2 cucumbers, peeled, seeded and chopped
  • 2 to 3 tablespoons sherry vinegar or cider vinegar
  • 1/4 cup extra virgin olive oil
  • Chives for garnish
Instructions:
  • Bring the stock to a steaming point, then turn off the heat. Add the pieces of stale bread and allow to cool.
  • Blend the almonds, salt, and garlic in a food processor until finely ground.
  • Combine soaked bread and remaining stock in a food processor, then add grapes and cucumbers. Pulse until roughly pureed.
  • Pour in 2 tablespoons of the vinegar into the mixture and blend briefly. Taste and incorporate the remaining tablespoon if necessary, as grapes can provide enough acidity on their own.
  • With the food processor running, gradually pour in the olive oil. Stop the processor and taste the gazpacho. Adjust salt as needed. Chill before serving and top with chopped chives.

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