Gazpacho Blanco

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 0 mins

This is a very old Spanish soup that dates back to the time of the Moors. Similar recipes can be found in Turkish and Greek cuisines.


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

Recipe courtesy of Martin Booe.

Nutritional Info *per serving

  • Calories 430
  • Glycemic Load 3
  • Fat 29g
  • Saturated Fat 3g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 19g
  • Cholesterol 0mg
  • Sodium 470mg
  • Potassium 330mg
  • Carbohydrate 35g
  • Fiber 5g
  • Sugars 8g
  • Protein 13g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 8%
  • Calcium 10%
  • Iron 15%