White Gazpacho

Name: White Gazpacho
Ingredients: 1 cup (1/2-inch) white country bread cubes, stale, crustless; 1 cup white grape juice; 1 1/4 cups sliced almonds, blanched; 1 cup cucumber, peeled, seeded and diced; 1 Granny Smith apple, peeled, seeded and chopped; 1 cup seedless green grapes; 1 clove garlic; 3 tablespoons sherry vinegar; 1/4 cup extra-virgin olive oil, plus more for garnish; 1 cup buttermilk; Salt; Freshly ground pepper; Shredded mint leaves, for garnish

13 ingredients

3 steps

Ingredients

1 cup (1/2-inch) white country bread cubes, stale, crustless
1 cup white grape juice
1 1/4 cups sliced almonds, blanched
1 cup cucumber, peeled, seeded and diced
1 Granny Smith apple, peeled, seeded and chopped
1 cup seedless green grapes
1 clove garlic
3 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil, plus more for garnish
1 cup buttermilk
Salt
Freshly ground pepper
Shredded mint leaves, for garnish

Directions

1

Preheat the oven to 350°. In a small bowl, soak the bread in the grape juice for 5 minutes, pressing to soften.
2

Spread the almonds in a pie plate and toast for 6 minutes, until lightly golden; let cool. Transfer 1 cup of the almonds to a blender. Add the bread, cucumber, apple, grapes, garlic, vinegar and 1/4 cup of olive oil. Puree until smooth. Strain the soup through a sieve into a bowl, pressing on the solids. Whisk in the buttermilk and season with salt and pepper. Refrigerate until chilled, at least 30 minutes.
3

Pour the gazpacho into cups and garnish with the mint and remaining 1/4 cup of almonds. Drizzle with olive oil and serve.