Huffpost Taste

White Gazpacho

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White Gazpacho

White Gazpacho
Provided by:
total prep


  • 1 1/3 cups blanched almonds
  • 6 cloves garlic, pasted with a little salt using a mortar and pestle
  • 2/3 cup stale white bread crumbs
  • 4 cups cold low-sodium chicken or vegetable stock
  • 2 tablespoons sherry vinegar or white wine vinegar
  • freshly ground black pepper
  • 3/4 cup plain yogurt
  • 1 3/4 cups white grapes, peeled and halved


  • Heat a nonstick frying pan, add the almonds and stir for about 10 minutes, to toast lightly. Using a blender, process to a fine powder. Add the creamed garlic, breadcrumbs and half the stock. Slowly blend to a smooth paste. Add the remaining stock. Blend again until smooth and pour into a tureen. Stir in the vinegar, black pepper and yoghurt. Season to taste.
  • Chill for at least 1 hour. Check seasoning then ladle into deep bowls, sprinkle over the grape halves and pass the pepper grinder.
  • Cook’s tips: Try raisins, apple or melon instead of grapes. If the dish is too salty, stir in some more yogurt.