Chilled Spanish White Gazpacho

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.