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White Grape Gazpacho Serves 4 1 1/2 cups roasted almonds 2 cloves garlic 4 slices stale country bread, crusts removed 1/2 cup fruity extra virgin olive oil 4 tablespoons sherry wine vinegar 6 cups seedless white grapes 1 cup white grape juice 1 cup ice water 2 to 3 teaspoons salt, or to taste 1/2 bunch mint, chopped 24 seedless white grapes, halved, for garnish 1/4 cup sliced roasted almonds, for garnish Combine the almonds and garlic in a food processor and blend until the almonds are very finely ground, almost to a paste. Meanwhile, soak the bread in cold water for 15 to 20 minutes. Then squeeze out excess water and add bread to the almonds, processing until smooth. With the motor still running, add the oil in a thin stream and then the vinegar, scraping down the sides often. Pour in the grapes, grape juice, and ice water, one cup at a time, blending between additions. Season to taste with salt and process briefly to combine. Chill at least 6 hours. Before serving, stir in chopped mint. Serve in chilled soup bowls, garnished with the grape halves and almond slices. |
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