White Gazpacho Malaga-Style
Ready In: 25 mins
Serves: 4
Ingredients
- 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
- salt
- 16 green seedless grapes
Directions
- Slip off almond skins while they’re still hot and discard the skins.
- Place 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.
- Strain, season to taste with salt and chill in the refrigerator for several hours.
- When 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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