Total time: 25 minutes, plus optional chilling time | Serves 4
Note: This gazpacho is best made with fresh almonds, shelled, blanched and skinned. To blanch and skin almonds: Bring a saucepan of water to a full boil. Add the almonds and blanch them for 60 seconds. Drain. While they are still warm, slip the skins off.
- 6 slices day-old bread, crusts removed (6 ounces)
- 1 cup blanched and skinned almonds
- 3 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/4 cup Sherry vinegar
- 2 teaspoons salt
- 2 cups water, plus extra for soaking the bread, divided
- 12 green grapes, seeds removed if there are any
Step 1Soak the bread in enough water to cover until it is softened. Squeeze out the water and place the bread in a food processor or blender with the almonds and garlic. Pulse until the almonds are finely ground.
Step 2With the motor running, add the oil in a slow stream, then the vinegar and salt. Blend in some of the 2 cups water, then pour the mixture into a pitcher and add remaining water. This makes about 4 1/2 cups gazpacho.
Step 3Serve immediately or chill until serving time. Stir before serving. Serve the gazpacho in small bowls with grapes.
Each of 4 servings:
576 calories; 11 grams protein; 32 grams carbohydrates; 5 grams fiber; 47 grams fat; 5 grams saturated fat; 0 cholesterol; 6 grams sugar; 1,464 mg. sodium.
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