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 White Gazpacho with Grapes and Toasted Almonds Recipe-20876

Photo by: Christopher Hirsheimer
Comments: 0


A refreshingly updated version of the classic tomato-based cold Spanish soup. This gazpacho starts with a beautiful pale-green cucumber broth, light and cool. With just enough body to give it substance. Its surprising garnishes really bring it to life. Chopped scallions, toasted slivered almonds, cucumber chunks, and sweet-tart green grapes add an exciting mix of textures and flavors and keep it all elegantly green and white. This soup has so much visual and taste impact it’s perfect for a dinner party where you really want to impress. It is also fun to serve half-portions in martini glasses at a cocktail party.

Yield: Serves 4


  • ¼ cup plus 4 teaspoons slivered almonds
  • 2 large English cucumbers or 3 large regular cucumbers, peeled, seeded, and roughly chopped
  • 3 slices white bread, crusts removed
  • ½ cup warm water
  • 3 cloves garlic, peeled
  • 6 scallions (whites only), thinly sliced (about ½ cup)
  • ¼ cup white wine vinegar or sherry vinegar, plus more to taste
  • 1 teaspoon fresh lemon juice, plus more to taste
  • ½ teaspoon salt, plus more to taste
  • 3 tablespoons olive oil
  • ½ cup green grapes, cut in half


Toast the almonds in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently; set aside.

Set aside 1 cup of the chopped cucumber for a garnish. Soak the bread in the water until soft, about 2 minutes. Place the soaked bread, the rest of the cucumber, the garlic, ¼ cup of the scallion whites, the vinegar, lemon juice, ¼ cup of the almonds, the salt, and oil in a food processor and process until the cucumbers are completely blended and the liquid and almonds are almost completely invisible, 1 to 2 minutes. Season with more salt and vinegar, if desired.

To serve, ladle 1 cup gazpacho into each serving bowl. Mound ¼ cup of the reserved chopped cucumber, 1 tablespoon of the remaining scallion whites, 2 tablespoons of the grapes, and 1 teaspoon of the almonds in the center of the soup and serve.

© 2008 Ellie Krieger

Nutritional Information

Nutritional information is provided by the author.

Serving Size: 1 cup gazpacho plus garnishes

Per Serving:
Calories: 245
Total Fat: 17g
Mono: 12g
Poly: 2.5g
Sat: 2g
Protein: 5.5g
Carb: 19g
Fiber: 3g
Chol: 0mg
Sodium: 425mg

Excellent Source of Vitamin C, Vitamin E, Vitamin K.

Good Source of Copper, Fiber, Magnesium, Protein, Phosphorus, Riboflavin, Thiamin.


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