This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.
Step 2
Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add 3/4 cup oil and 3 tablespoons vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Keep chilled.
Step 3
Preheat oven to 350°F. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.
Step 4
Divide soup among bowls; top with toasted almonds; drizzle with oil and vinegar.
Recipe notes
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