White Gazpacho with Grapes and Toasted Almonds (Ellie Krieger) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
2 large english cucumbers (or 3 large regular cucumbers), peeled and roughly chopped |
3 slices white bread, crusts removed |
1/2 cup warm water |
3 cloves garlic |
6 scallions, whites only, divided |
1/4 cup white wine vinegar or sherry vinegar, plus more, to taste |
1 teaspoon lemon juice, plus more to taste |
1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided |
1/2 teaspoon salt, plus more, to taste |
3 tablespoons olive oil |
1/2 cup green grapes, halved |
Directions:
1. Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.
2. To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.
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