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White Gazpacho, Malaga-Style

White Gazpacho, Malaga-Style

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

SKU 466-Recipe

  • 4 Serves


  • 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 egg
  • 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.