CHILLED
SPANISH WHITE GAZPACHO
Flour
Baker – Joanne Chang
Adam really liked this. I like my classic red gazpacho, but this was a nice change.
Serves 4 to 6
2 pounds seedless green grapes, stemmed
½ cup
whole blanched almonds
2 garlic cloves
6 tablespoons minced fresh cilantro
3 tablespoons good-quality sherry vinegar
2 tablespoons freshly squeezed lime juice
1¼ teaspoons kosher salt
2 English cucumbers, cut crosswise into 1- to
2-inch pieces
3
tablespoons extra-virgin olive oil, plus
1½ to 2 tablespoons for finishing
Working in batches,
combine the grapes, almonds, garlic, cilantro, vinegar, lime juice, and salt in
a blender and pulse until the almonds and garlic are chopped but not too
finely. Add the cucumbers and pulse again until the cucumbers are blended. Do
not overblend; you want the soup to have some texture. Using a spatula or
wooden spoon, stir in the 3 tablespoons of oil.
Refrigerate for at least 1 hour to chill the soup
and to allow the flavors to blend. Taste and add salt, if necessary. Ladle into
bowls and drizzle each with about 1 teaspoon oil before serving. The soup will
keep in an airtight container in the refrigerator for up to 3 days.
