White Gazpacho with Pickled Shrimp
White gazpacho, a classic Spanish soup made with cucumbers, almonds, garlic, olive oil, sherry vinegar and day-old bread soaked in water, is common all over Andalucía, especially in summer. Jonathan Benno prepares it with delectable marcona almonds, which are sold roasted and already peeled. Instead of the traditional green grapes, he tops this intensely nutty gazpacho with pickled shrimp, adding another level of sweet-tart flavor. More Cold Soup Recipes
The undressed, pickled shrimp and gazpacho can be refrigerated separately overnight.
Marcona almonds are skinned, roasted almonds from Spain. Look for them in specialty food shops.
This garlicky gazpacho pairs nicely with a copita (small glass) of fino sherry—a classic match in Seville or Jerez. Fino, the lightest type of sherry, should be served chilled to help bring out its almondy finish and make it a graceful match for the marcona almonds in the recipe.