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LOCATION: Recipes >> Spanish >> Gazpacho 32

Print this Recipe    Gazpacho 32

White Grape Gazpacho
Serves 4

1 1/2 cups blanched almonds, coarsely chopped
2 garlic cloves, chopped
4 slices stale country bread, crusts removed
1/2 cup fruity olive oil
4 tablespoons sherry wine vinegar
2 cups white grape juice
2 cups iced water
3 teaspoons sea salt, or to taste
24 seedless white or Muscat grapes, halved

Combine the almonds and garlic in a blender or food processor and
blend until the almonds are very finely ground, almost paste-like.
Reserve in blender.

Meanwhile, soak the bread in cold water 15 to 20 minutes. Then
squeeze out excess water. add to the almonds in the blender and
process until smooth. With the motor running, add the oil in a
thin stream and then the vinegar, scraping down the sides often.
Pour in the grape juice and iced water, one cup at a time, blending
between additions, and season to taste with salt. Process briefly
to combine. Chill at least 6 hours before serving. Serve in chilled
soup bowls and garnish with the grapes.

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