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  • 6 ounces day-old crusty bread (baguette) in pieces
  • 4 cups of very cold water, divided
  • 8 ounces whole blanched almonds, toasted
  • 3 garlic cloves, crushed
  • 4 tablespoons extra-virgin olive oil, plus more for garnish
  • 1/2 teaspoon salt
  • Coarsely ground black pepper
  • 3 to 4 tablespoons sherry vinegar
  • 8 ounces sliced chilled green grapes


  1. Soak bread in water 2 cups in a large bowl to soften, about 15 minutes.
  2. Grind almonds as finely as possible in a food processor. Add only enough cold water (a few tablespoons) to form a paste. Add garlic.
  3. Squeeze excess water from bread and add to almond paste. Process until smooth.
  4. Add oil and remaining water. Blend to form a very smooth, creamy soup. Season with salt, pepper and vinegar. Refrigerate at least 1 hour.
  5. Adjust seasonings just before serving. Serve chilled and garnish with slices of grapes and a drizzle of olive oil. Serves 6.
Recipe courtesy of Martin Booe.

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The recipe was originally published as Gazpacho Blanco on

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