White Gazpacho with Grapes and Toasted Almonds

Name: White Gazpacho with Grapes and Toasted Almonds
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

11 ingredients

6 steps

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

Directions

1

Set aside 1 cup of chopped cucumber for a garnish.
2

Soak the bread in water until soft, about 2 minutes.
3

Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup 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.
4

Season with additional salt and vinegar, if desired.
5

To serve, ladle 1 cup gazpacho into a bowl.
6

Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.