Spanish · Lunch
White Grape Gazpacho
Malaga vegan chilled white soup of green grapes, almonds, garlic, and bread blended into a silky cool puree, finished with diced cucumber, melon, and a drizzle of olive oil for a summer plate.
$
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
485Calories
14gProtein
32gFat
42gCarbs
24gSugar
4gFiber
480mgSodium
0mgChol
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Instructions
1
Prep
Halve 400g green grapes and remove seeds. Peel and dice 300g cucumber and 200g honeydew melon into 5mm cubes. Smash 6 garlic cloves and tear 120g day-old bread into pieces.
2
Build
Combine bread, 120g blanched almonds, garlic, half the grapes, 40ml sherry vinegar, 1 tsp salt, and 240ml iced water in a blender. Blend on high 60 seconds until completely smooth.
3
Bloom
With blender running on medium speed, slowly stream 120ml extra-virgin olive oil until emulsified into silky cream, about 90 seconds. Add remaining 240ml iced water, blend 30 seconds until creamy and pourable.
4
Plate
Pour soup into chilled bowls. Scatter remaining grapes, diced cucumber, and melon across the surface. Drizzle 1 tsp olive oil per bowl, scatter 0.25 tsp black pepper per bowl, and serve cold.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) green grapes
- 120g (4.2 oz) blanched almonds
- 120g (4.2 oz) day-old country bread
- 6 garlic cloves
- 300g (10.6 oz) cucumber
- 200g (7.1 oz) honeydew melon
- 120ml (1/2 cup) extra-virgin olive oil
- 40ml (2.7 tbsp) sherry vinegar
- 480ml (2 cups) iced water
- 1 tsp fine sea salt
- 0.5 tsp black pepper