This white, silky-smooth gazpacho is a traditional variation from Malaga in southern Spain.
1/3 cup almonds, blanched in boiling water for 1 minute
4 large garlic cloves
2 ounces crustless French or Italian bread (weigh after removing crust)
1/4 cup sherry vinegar
3 tablespoons Spanish olive oil
2 teaspoons sugar
salt to taste
16 green seedless grapes
1. While almonds are still hot, slip off their skins. Place the skinned almonds in the work bowl of a food processor, along with the garlic and bread. Process until you have a smooth paste. Then add the egg, vinegar, olive oil, sugar and 1 cup of ice water. You should have a medium-thick soup. Add additional ice water if a thinner consistency is desired.
2. Strain, season to taste with salt, and refrigerate for several hours.
3. When ready to serve, divide the soup among 4 soup bowls. Cut the grapes in half, and garnish each bowl with 8 grape halves.
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. Serves 4