Although almonds in a soup may seem unusual, the result is delicious. The nuts provide mellow flavor and also act as an emulsifier. Thick, rich, and quite garlicky, white gazpacho is often enjoyed at the midday meal on hot summer days in Spain, followed by a nice long siesta. The traditional garnish is peeled grapes, but when I can find gooseberries, I use them. Sweet and tart, with a flavor slightly reminiscent of raspberries, gooseberries show up in farmers’ markets and some specialty markets in midsummer. Although I like the soup so thick you can stand a spoon up in it, you can add extra ice water to thin it to your liking.–Sara Jenkins and Mindy Fox
White Almond Gazpacho
- Quick Glance
- 10 M
- 2 H, 10 M
- Makes 4 to 6 servings
- 1 cup blanched almonds
- 2 garlic cloves
- 2 cups plus 2 tablespoons ice water
- 2 tablespoons sherry vinegar
- 3/4 teaspoon fine sea salt
- Two 1/2-inch-thick slices stale bread, cut into 1/2-inch cubes (2 cups)
- 1 cup extra-virgin olive oil, plus more for drizzling
- 1 cup gooseberries or peeled green or red grapes (optional)
- 1. Finely chop almonds and garlic in a blender.
- 2. With motor running, slowly add 1 cup water, sherry vinegar, and salt, blending to incorporate. Add bread in 2 batches, blending well (some of the bread will not be entirely incorporated until the next step; this is okay).
- 3. With motor running, slowly add 1/2 cup oil, followed by remaining 1 cup plus 2 tablespoons water, followed by remaining 1/2 cup oil.
- 4. Transfer to a bowl, cover, and chill in the refrigerator for at least 2 hours.
- 5. Serve in individual bowls, sprinkled with gooseberries, if using, and drizzled with oil.