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white gazpacho - soup topped with grapes and olive oil in a bowl, ajoblanco

Recipe

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Ingredients
 

  • 2 cups vegetable or chicken stock
  • 2 cups stale crustless bread
  • 1 clove garlic (minced)
  • 1 cup seedless green grapes (plus more for topping -optional)
  • 2 medium cucumbers (peeled, seeded and diced)
  • 1 cup almonds
  • 2-3 tablespoons white wine vinegar
  • ¼ cup extra virgin olive oil
  • salt and freshly ground pepper

Toppings (your choice)

  • avocado (peeled, pitted and sliced)
  • sliced grapes
  • slivered almonds
  • good quality extra virgin olive oil

Instructions
 

  • Put the stock and bread in a bowl and let soak for 5 minutes.
    2 cups vegetable or chicken stock, 2 cups stale crustless bread
  • Put the soaked bread in a blender or food processor with the garlic, grapes, cucumber and almonds. Process until smooth.
    1 clove garlic, 1 cup seedless green grapes, 2 medium cucumbers, 1 cup almonds
  • Drizzle in olive oil and vinegar.
    2-3 tablespoons white wine vinegar, ¼ cup extra virgin olive oil
  • Chill for an hour or more. Taste and season with salt and pepper.
    salt and freshly ground pepper
  • Serve in shallow bowls, garnished with avocado slices or, go the traditional route, with sliced grapes almonds and drizzled olive oil .
    avocado, sliced grapes, slivered almonds, good quality extra virgin olive oil