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Appetizers, Soups, Vegetarian

White gazpacho with grapes (Ajo blanco con uvas)

White gazpacho with grapes (Ajo blanco con uvas)
Glenn Koenig / Los Angeles Times

Thursday is the feast of San Juan in my part of the world, a celebration of the start of summer that also traditionally marks the beginning of the gazpacho season. And just in time: My gazpacho garden is about to ... Read more

Total time: 25 minutes, plus optional chilling time | Serves 4
  • 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.

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.

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