White Gazpacho

Even before cucumbers are in season, one of the first things I think of making with them is gazpacho. So when they do come in season—and right now my garden is producing some of the best cucumbers—it's only natural that I make one of my favorite cold raw soups. Gazpacho is very popular this summer and it seems to be on many restaurant menus. In New York, restaurants like 10 Downing and Bar Artisanal both offer the very unique white gazpacho. An Andalusian specialty, gazpacho was originally made with only stale bread, garlic, oil, and vinegar. Nowadays the most well known gazpacho is with tomatoes, but white gazpacho instead has cucumbers, white grapes, and almonds.

It may sound unusual to have a soup with bread and almonds, but actually they are often used as thickeners in the soups and sauces of many Mediterranean cuisines. Marcona almonds are a specialty of Spain, and I love using them in this traditional way. In this soup, cucumbers lend a refreshing note and the grapes, a slight sweetness. In Spain this soup would traditionally be made in a mortar, which is a great way to finely grind the almonds. But I take all the ingredeints and purée them in a blender. Whichever method you use, make sure to get the soup very smooth. Serve up the finished gazpacho in bowls or glasses as an appetizer—it's sure to whet everyone's appetite at your next outdoor party.


I'm happy to announce that this summer I'm participating in A Way to Garden's Third Annual Summer Fest. Every Wednesday starting tomorrow, there will be a summer produce (a fruit or vegetable) as a theme. To participate all you have to do is something as simple as leaving a comment or linking to a favorite blog post of yours or to another site. You can share gardening tips, recipes, and/or pictures. For example, this Wednesday is cucumbers and zucchini, and I've just written this post about my favorite way to use cucumbers. For more information, please visit the Summer Fest link. Many other blogs are participating and it would be great to see how far the conversation goes.

More cucumber recipes:
Tabbouleh
Gratinéed Cucumbers
Gazpacho
Cherry Tomato Salad

White Gazpacho

4 thick slices stale bread, crusts removed and cubed
2 cups vegetable stock, heated
2 garlic cloves
1 cup blanched slivered almonds
2 English cucumbers, coarsely chopped
1 pound seedless white grapes
2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
sliced grapes, for garnish
finely chopped almonds, for garnish

In a blender, combine stale bread and heated stock. Let sit until bread absorbs stock. Add garlic and almonds; purée until smooth paste forms. Add cucumbers and purée. Add grapes and purée. Season with salt and pepper. Add vinegar and oil. Purée until smooth. Refrigerate for at least 2 hours before servings. Ladle into bowls and drizzle with additional olive oil. Garnish with grape slices and chopped almonds. Yield: 6 to 8 servings.