CEiMB: White Gazpacho with Grapes and Toasted Almonds

White Gazpacho has been on my must-make list since January, just waiting for a nice summer day to come around. I was very excited to see the recipe in Ellie Krieger's cookbook, The Food You Crave, and when I was asked to pick the recipe for the first week of June, I had no problems going right to it.  

This was great- very substantial and filling for a soup, due to the bread.  Paul thought the vinegar was essential- I agree, but my favorite part was the cool, sweet grapes cutting the acid and the garlic.  

This is quick and easy enough for a weeknight supper, but I think it's pretty, and a little fancy, which makes it great for company.  

White Gazpacho with Grapes and Toasted Almonds

2007 Ellie Krieger, All rights reserved

Ingredients

• 2 large English cucumbers (or 3 large regular cucumbers), peeled and roughly chopped
• 3 slices white bread, crusts removed
• 1/2 cup warm water
• 3 cloves garlic
• 6 scallions, whites only, divided
• 1/4 cup white wine vinegar or Sherry vinegar, plus more, to taste
• 1 teaspoon lemon juice, plus more to taste
• 1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided
• 1/2 teaspoon salt, plus more, to taste
• 3 tablespoons olive oil
• 1/2 cup green grapes, halved

Directions

Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.

To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.