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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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