1/1 Photo of White Gazpacho Malaga-Style
This is based on a recipe from David Rosengarten’s book, The Dean & Deluca Cookbook. He says, “This white, silky-smooth gazpacho is a traditional variation from Malaga in southern Spain. We’ve added a little sugar to create a wonderful sweet-and-sour backdrop for the classic grape garnish.” Cook time doesn’t include the several hours refrigeration time before serving. This is truly a delicious soup, yet beware the egg remains raw since the soup is not cooked, and please don't overdo the garlic since raw garlic can swing the flavor towards the acrid. Posted for ZWT5.
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Units: US | Metric
- 1/3 cup almonds, blanched in boiling water for 1 minute
- 4 large garlic cloves
- 2 ounces French bread (weigh after removing crust) or 2 ounces Italian bread, crustless (weigh after removing crust)
- 1 egg
- 1/4 cup sherry wine vinegar
- 3 tablespoons Spanish olive oil
- 1 cup ice water, plus additional if desired
- 2 teaspoons sugar
- 16 green seedless grapes
- 1Slip off almond skins while they’re still hot and discard the skins.
- 2Place the almonds in a food processor, adding the garlic and bread. Process until a smooth paste forms. Next, add the egg, vinegar, olive oil, water, and sugar. You should now have a medium-thick soup. If you desire a thinner consistency, add additional ice water.
- 3Strain, season to taste with salt and chill in the refrigerator for several hours.
- 4When ready to serve, ladle the soup into 4 soup bowls. Cut the grapes in half, and garnish each bowl with 8 grape halves.
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Nutritional Facts for White Gazpacho Malaga-Style
Serving Size: 1 (617 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 241.2
- Calories from Fat 159
- Total Fat 17.7 g
- Saturated Fat 2.3 g
- Cholesterol 52.8 mg
- Sodium 145.1 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 2.0 g
- Sugars 5.9 g
- Protein 5.7 g
The following items or measurements are not included:
sherry wine vinegar