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White Gazpacho


Cool, refreshing, and filling, this classic Spanish white gazpacho is made with bread, almonds, cucumbers, grapes, olive oil, and garlic.

Photography Credit:Elise Bauer

With all the hot weather much of the country has been experiencing, we thought we’d suggest a gazpacho, a chilled soup, one that you can make quickly, with minimal use of the stove.

Not all gazpachos are made with tomatoes. White gazpacho is a classic dish from Spain, earlier versions dating back to when the Moors controlled Andalucia.

This version is made with bread, blanched almonds, green grapes, cucumbers, olive oil, and garlic. Odd combination you might think, but let me assure you, it truly is delicious.

There’s no dairy. The soup gets body and protein from the blanched almonds. The bread acts as a thickener. The cucumbers are wonderfully cooling.

White Gazpacho Recipe

The recipe calls for stale bread because this soup is an excellent use of old bread that is too hard to eat. Sometimes when we buy freshly baked bread we don't eat it all, and the leftovers get dry and hard within days. We keep the bread to make breadcrumbs. So, this is what you would typically use.

If you don't have any old bread lying around, you can use white bread, with the crusts removed. Use a good quality white bread, such as a French or Italian loaf.

Ingredients

  • 2 cups of crustless stale bread, broken into pieces
  • 2 cups chicken or vegetable stock (use vegetable stock for vegan or vegetarian version)
  • 1 1/2 teaspoons salt
  • 1 cup slivered blanched almonds (must be blanched, the skins are bitter)
  • 2 cups green seedless grapes, sliced in half
  • 2 cucumbers, peeled, seeded and chopped
  • 1-3 chopped garlic cloves (depending on how garlicky you want the result to be)
  • 2-3 tablespoons sherry vinegar or cider vinegar
  • 1/4 cup extra virgin olive oil
  • Chives for garnish

Method

1 Heat stock, add bread: Heat the stock until it's steamy. Turn off the heat and add to the stock the broken up pieces of stale bread. Let cool.

2 Grind almonds with salt and garlic: Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized.

3 Add bread, stock, grapes, and cucumbers, purée: Add the soaked bread and any stock that was not absorbed by the bread into the food processor, then add the grapes and cucumbers. Pulse until the mixture is a rough purée.

4 Add vinegar: Add 2 tablespoons of the vinegar and pulse a few seconds to combine. Taste and add the other tablespoon if it needs it – grapes can sometimes be acidic enough to leave out the final tablespoon of vinegar.

5 Drizzle in olive oil while food processor is running: With the motor running, drizzle in the olive oil. Turn off the motor and taste the gazpacho. Add more salt if needed.

Chill before serving, garnish with chopped chives.

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  • 2 English cucumbers, divided
  • 2 cups green grapes, divided
  • 2 slices country white bread, crust removed if desired, torn into pieces
  • 2 cups “no-chicken” broth (see Tips) or reduced-sodium chicken broth
  • 1 cup chopped honeydew melon
  • 1/2 cup sliced blanched almonds, lightly toasted (see Tips), divided
  • 1 small clove garlic, halved
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • ¾ teaspoon salt

Dice enough unpeeled cucumber to equal 1/2 cup and slice enough grapes to equal 1/2 cup cover and refrigerate.

Peel the remaining cucumbers cut into chunks. Working in two batches, puree the peeled cucumber, the remaining grapes, bread, broth, melon, 6 tablespoons almonds, garlic, oil, vinegar and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled,

at least 2 hours and up to 1 day.

Serve garnished with the remaining 2 tablespoons almonds and the reserved cucumber and grapes.

Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 1 day. Finish with Step 3 just before serving.

To make White Gazpacho vegetarian, use vegetarian &ldquono-chicken&rdquo broth instead of regular vegetable broth for its rich flavor. Look for it with other broths in well-stocked supermarkets.

Toast nuts before using in a recipe for the best flavor. To toast whole nuts (pages 38, 44, 84), spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast small or sliced nuts or seeds (pages 44, 83, 90), cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


Ingredients

  • 1 cup blanched or Marcona almonds (6 ounces 170g), see note
  • 3 cups (720ml) cold water
  • 1 to 2 medium cloves garlic (depending on how strong you want the garlic flavor to be)
  • 1/2 pound (225g) fresh, crustless rustic bread (see note), cut into 1-inch cubes (about 3 cups)
  • Kosher salt
  • 1 1/2 teaspoons (7ml) sherry vinegar, plus more if desired
  • 1 1/2 tablespoons (22ml) extra-virgin olive oil, plus more for garnish and for serving
  • Green seedless grapes, crushed toasted almonds, and thinly sliced fresh mint leaves, for garnish

Recipe Summary

  • 1 ¼ pounds cucumbers, peeled and chopped
  • 1 cup seedless green grapes
  • 1 slice country Italian bread, crusts removed and cubed (1/2 cup)
  • ½ cup slivered almonds
  • ¼ cup finely chopped shallot
  • ½ teaspoon kosher salt
  • 1 cup plain whole milk Greek yogurt
  • 1 tablespoon sherry vinegar
  • Mint leaves and cucumber slices for topping

In a medium bowl combine cucumber, grapes, bread, almonds, shallot, and 1/2 teaspoon salt. Cover chill 2 hours.

Using an immersion blender, blend until nearly smooth. Press through a fine-mesh sieve into a bowl discard solids. Whisk in yogurt and vinegar. Serve immediately, or chill, covered, up to 24 hours. Top with mint and cucumber just before serving. Makes 5 to 6 servings.


  • 3 ½ cups chopped peeled English cucumbers (about 2 large), divided
  • 3 cups chopped ripe honeydew melon or white grapes
  • 1 ½ cups Marcona almonds, divided
  • 1 ½ cups low-sodium vegetable broth
  • 3/4 cup white grape or apple juice
  • 1 large shallot, chopped
  • 1 ½ tablespoons chopped fresh mint plus 1 1/2 teaspoons, divided
  • 4 teaspoons chopped fresh dill, divided
  • ½ cup extra-virgin olive oil
  • 3 tablespoons cider vinegar
  • 1 teaspoon kosher salt
  • ¾ teaspoon ground white pepper

Combine 3 cups cucumber, melon (or grapes), 1 1/4 cups almonds, broth, juice, shallot, 1 1/2 tablespoons mint and 3 teaspoons dill in a blender. Pulse until you get a coarse paste, then process until very smooth. With the motor running, slowly add oil. Add vinegar, salt and pepper process on high for 1 minute. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 2 days.

Just before serving, chop the remaining 1/4 cup almonds and combine in a small bowl with the remaining 1/2 cup cucumber, 1 1/2 teaspoons mint and 1 teaspoon dill mix well. Serve the gazpacho topped with the cucumber mixture.


Steps to make Vegan White Gazpacho

Blend almonds

In a food processor or blender, blend the almonds until the mixture is as smooth as possible.

Blend in the oil, grapes, cucumber, bell pepper and lemon

Add the canola oil, grapes, cucumber, bell pepper and lemon and continue to blend for a few more minutes until you have a smooth mixture.

Add water, ice cubes and season to taste

Pour in the water and add the ice cubes. Season with salt and pepper. Blend again until smooth.

Taste and adjust

Check the consistency. If you want a thinner soup, add more water. Taste and season with more salt and pepper to taste.

Serve

Serve the soup in small soup bowls. Garnish with a handful of sprouts and some fresh mint leaves.

This White Gazpacho recipe makes a great summer lunch dish. Try it out but don’t forget to blanch the almonds if you’re feeding guests! Leave a review below telling me what you think.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!


White Gazpacho "Ajo Blanco"

Combine cucumbers, grapes, bread, almonds, garlic, and 1 1/2 tsp. salt in a large bowl (the salt helps draw out naturally existing water from ingredients). Cover and let marinate in refrigerator for at least 12 hours and up to 24 hours.

Step 2

Transfer cucumber mixture with any accumulated juices to a blender and purée until very smooth. Strain through a fine-mesh sieve into a large bowl. Vigorously whisk in yogurt, olive oil, vinegar, verjus, almond oil (if using), and honey until smooth. Chill until cold, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Garnishes

Step 3

Preheat oven to 350°. Toss bread with 1 Tbsp. oil season with salt. Scatter bread over a small rimmed baking sheet.

Step 4

Bake bread cubes until golden brown, 7–8 minutes let cool. Do ahead: Croutons can be made 1 day ahead. Store airtight at room temperature.

Step 5

Season soup to taste with salt. Divide among chilled bowls. Garnish with green grapes, red grapes, cucumber, chives, almonds, and croutons. Drizzle with oil.

How would you rate White Gazpacho "Ajo Blanco"?

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Reader Interactions

Comments

@Marjorie Hubbard, who has been asking me to make gazpacho, may be game to make this soup until we have a good number of tomatoes? What do you think, @Andy Hubbard?

What would you recommend as a substitute for the yogurt to make this diary free. I already have a diary free sour creme option. Thanks!

Assistant to 100 Days (Amy)

Hi Heather. You can find dairy free yogurts now both from almond and coconut milk. :)

I made this last night, and we did not like it. I like most of your recipes, but this turned out very sour and we ended up discarding most of it. Maybe it would be better without the sour cream and less vinegar?

Assistant to 100 Days (Amy)

Hi Taylor. You could certainly try tweaking it to your own tastes.

I made this today and it is so good! I have a plethora of garden fresh cucumbers and I’m wondering if you have any thoughts on the freezability of this soup?

Assistant to 100 Days (Jill)

Hi Desiree. I would go ahead and freeze it, I think it will be fine. Jill

I used cilantro instead of parsley b/c the parsley in the grocery store looked terrible. And I accidentally forgot the garlic! Next time I’d like to try with some cocktail shrimp in it too, maybe.

This soup was a big hit with me and hubs. We ate it with a sandwich for lunch and on a hot summer day it really hit the spot! Our 10 month old baby tried it but wasn’t crazy about it- probably because of the texture of the blended cilantro. This one’s a keeper in our house!

I’m not sure how I feel about this one, but my hubby just took his first bite and said, “Yummy!” My three-year-old is also enjoying it, but he thinks it’s just yogurt (and I’m not going to tell him otherwise at this point). I think the problem for me was that I only had vanilla yogurt, which has made it too tangy. I’m betting that it’s a lot better with plain or Greek.

Hi, I just found your website via Pinterest and I can’t stop looking! Sooo many great recipes in one place!
As for the cold soup it looks a lot like what we call ” tarator ” in Bulgaria and is something like a must on the table for the summer. There are few differences, we use only yogurt ( if you could find a Bulgarian / Greek / Balkan style yogurt for best results), finely chopped dill, chopped walnuts or pecans, few drops of sunflower oil and a little bit of water to thin the soup.

This sounds so good …. but more like tzatziki sauce (which happens to be my favorite dip) than gazpacho. I’ll be making some tomorrow, but will use cilantro instead of parsley and I think I’ll add a finely chopped jalapeno. Thanks for the recipe! (Greek/Mexican fusion – yeah baby!)

Makes me wish I could have dairy. We are drowning in cukes!! LOL

This soup was delicious, I made it last night and even the hubby liked it! I did use Greek yogurt like the other poster had recommended, but the consistency was too thin, and I almost thought that it could’ve been a sauce, because of how liquidy it was. What can I add to make it thicker?

Also, I realize this soup is a starter dish, but I’d like to add something more substantial, like croutons. But I’d hate to add croutons being they are on the unhealthy side.

You could try straining or draining the yogurt first to get rid of some of the liquid. Also, try making homemade croutons with whole-wheat bread!

I just wanted to let you know that this was wonderful and refreshing in this hot-hot weather:) Simple ingredients, simple instructions, and nutritious just the way I like it! The only improvement I would make next time would be to use Greek yogurt which would give it a little more thickness. Good call on the small clove of garlic, being that it’s eaten raw, going crazy with garlic, as I normally would have, would have overpowered the soup. Oh, and I used white wine vinegar ILO white vinegar (I have only used white vinegar for laundry since I learned of the different manners it could be produced- petroleum being one).


You may be also interested in.

Traditional Gazpacho. This is the most traditional and basic gazpacho recipe. If you've never tried gazpacho before, you should start by this one to appreciate the subtle differences amongst the different recipes we offer.

Salmorejo. Similar to a traditional tomato gazpacho but richer and smoother, this delightful cold soup is typical of the Cordoba table. In Cordoba, they use dried country-style bread plain rolls will also work.

Ajoblanco, a white version of gazpacho, is believed to have originated with the moors. If a silkier texture is desired, try soaking the blanched almonds in milk before processing. This will enhance the soup's delicate creaminess.

Green Gazpacho. Unlike the classic gazpacho recipes, this soup relies on spinach, lettuce, parsley, and mint for its freshness and texture. Although it is quite different from its more traditional gazpacho cousins, this version is every bit as refreshing.


Spanish Garlic Soup – Ajo Blanco – White Gazpacho

More good news is that this soup is incredibly easy to make, and provides a welcome, stress-free starter on those warm evenings.

Bread is soaked in water, then it’s all blended and left to cool. Grapes are added, and boom, done!

We recommend using already blanched (peeled) almonds they’re very easy to find in most areas.

If you can’t find any for whatever reason, then just cover your unpeeled almonds in boiling water for a few seconds, then remove and let cool.

The skins will be slightly ‘wrinkled’ and you can easily squeeze the skins off. Also, if you have bread that has started to harden or go stale – perfect!

No need to waste it – use it for the garlic soup. The soaking will soon soften it up.

Although Spanish cuisine is not overly noted for its vegetarian or vegan varieties, this Ajo Blanco is friendly to both. The inclusion of almonds is a great health boon too.

Almonds are high in monounsaturated fat, which has been shown to reduce the risk of heart disease.

Almonds are also helpful in the fight against type 2 diabetes, believed to be so because of its low-glycemic index.

Almonds and other nuts have been used extensively in food-health studies, and a great round-up of the results and interpretations can be found here.


Watch the video: Wine Tasting Assyrtiko with Ted Lelekas (October 2021).