Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Most people think tomato when they hear gazpacho, but there's no tomato in sight here. This version of Spain's classic white gazpacho features cucumber and green grapes, thickened with a few luscious marcona almonds to a silky creaminess.    More Cold Soups  

How to Make It

Step 1    

In a small saucepan of boiling water, cook the garlic clove for 10 minutes; drain.

Step 2    

In a blender, working in batches, puree the garlic with the 5 cups of diced cucumber, the 1 1/4 cups of whole green grapes, 1/2 cup of the almonds and the bread cubes, scallions, watercress, water, olive oil and sherry vinegar until very smooth. Transfer the soup to a large pitcher and season with salt and pepper. Refrigerate until chilled, about 2 hours.

Step 3    

To serve, chop the remaining 1/4 cup of almonds. Stir the gazpacho, then pour it into shallow bowls. Garnish the soups with the finely diced cucumber and grapes and the chopped almonds and serve.

Chef's Notes

One Serving 441 Calories, 32 gm Total Fat, 3.5 gm Saturated Fat, 33 gm Carbohydrates, 6 gm Fiber.

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