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Chilled White Grape and Almond Gazpacho Recipe

Chilled White Grape and Almond Gazpacho
How to Make Chilled White Grape and Almond Gazpacho

Chilled White Grape and Almond Gazpacho Recipe: This is a quick and easy recipe you can add grapes and almonds.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Easy

Ingredients of Chilled White Grape and Almond Gazpacho

  • 1/2 Cup Whole Almonds (Badam) , blanched
  • 1/2 cup Ice cubes , for blanching the almonds
  • 1 clove Garlic
  • 2 white bread
  • 1 cup Green Grapes
  • 1 cup Cucumber , slices
  • 1 cup Chilled water , (or white grape juice)
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tbsp Parsley leaves
  • 2 tbsp White wine vinegar , or sherry vinegar
  • 1/2 tbsp Salt
  • 1/2 tsp Black pepper powder
  • Whole Almonds (Badam) , as required for garnish
  • Green Grapes , as required for garnish

How to Make Chilled White Grape and Almond Gazpacho

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To begin making the Ajo Blanco recipe, peel and slice the cucumber and mince the parsley. Select white bread that is about a day old, remove the crust and tear to pieces.
On the other side blanch the almonds and reserve a few for the garnish.
Place the unsalted almonds in a pan of boiling water for 60 -120 seconds.
Remove from the hot water and rinse immediately for a few seconds in water and ice.
Rub away the almond peel with your fingers or a napkin. Dry the almonds completely on a clean napkin and set aside till required. Our almonds are blanched now.
Grind the rest of the blanched almonds in a food processor, into powder.
Soak the bread for about 30 seconds in just enough water to cover it, squeeze lightly and add to the almond powder in the food processor.
Add the garlic, cucumber, grapes, parsley and vinegar into the food processor. Run the processor for 30 seconds.
Add the olive oil and half the cold water, the salt and pepper and run the processor till the soup is blended. You may need to blend it in batches, as the liquids may overflow during processing.
Add as much of the rest of the cold water as required for the soup to attain a fluid but creamy consistency.
I like a little texture in my soups, so that they don't turn out like smoothies, and I added a few grapes and almonds in the end, running the processor for just 10 seconds.
Remove the soup from the processor and chill it, covered, in the fridge, for at least an hour, until ready to serve.
Serve cold, garnished with slices of grape, sliced almonds and extra virgin olive oil drizzled on top.
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