Andalusian White Gazpacho

Servings

Serves four

Ingredients

6 oz. raw skinless slivered almonds, soaked in water overnight and drained
1 packed c. crustless day-old white bread, such as a baguette with crust removed, soaked in water for a few hours and squeezed dry
2 medium garlic cloves, peeled
1/4 c. extra-virgin olive oil
1/4 c. Spanish sherry vinegar
2 c. water
2 tsp. kosher salt
1/2 c. (or more) green grapes, sliced
1/2 c. croutons
Extra-virgin olive oil for drizzling
Coarsely ground black pepper
Chives, minced

Instructions

Place drained almonds, soaked bread, garlic, oil, vinegar, water, and salt in blender, and purée until very smooth. Push mixture through fine sieve or strainer, extracting as many solids as possible. Adjust seasoning if desired and chill. Divide soup into four bowls and garnish with grapes, croutons, a drizzle of extra-virgin olive oil, a few grinds of pepper, and a sprinkling of minced chives.

• Douglas Organ
• Arbor