White Gazpacho With Grapes

By Craig Claiborne

Total Time
10 minutes
Rating
4(17)
Notes
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Ingredients

Yield:4 - 6 servings
  • 1½cups peeled, seedless white grapes
  • 1½cups shelled, blanched almonds, available in cans
  • ½cup fine fresh bread crumbs
  • ¼cup milk
  • 4teaspoons finely minced garlic
  • ¾cup olive oil
  • Salt to taste if desired
  • 2½cups ice water
  • 1tablespoon white vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

496 calories; 47 grams fat; 5 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 7 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 9 grams protein; 505 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel grapes and set aside.

  2. Step 2

    Put almonds into food processor or electric blender.

  3. Step 3

    Mix bread crumbs with milk in bowl and add mixture plus garlic to container. Start blending and gradually add olive oil through funnel of food processor. Continue blending 5 minutes after last of oil is added. Add salt to taste.

  4. Step 4

    Gradually add ice water through funnel.

  5. Step 5

    Add vinegar and blend.

  6. Step 6

    Serve very cold in cold bowls with the grapes separate.

Tip
  • This soup is sometimes accompanied by toasted croutons.

Ratings

4 out of 5
17 user ratings
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