White Gazpacho with Cucumber and Grapes

Name: White Gazpacho with Cucumber and Grapes (Gazpacho Blanco con Pepino y Uvas)
Cuisine: Spanish
Ingredients: 2 cups stale bread cubes; ⅓ cup blanched almonds, 2 teaspoons reserved; 1 clove garlic; 2 tablespoons chopped shallots, 1 teaspoon reserved; 1 cucumber, peeled, seeded, and chopped, 2 teaspoons reserved; ¾ cup green grapes; 2 tablespoons extra-virgin olive oil; 3½ teaspoons sherry vinegar; 1 teaspoon kosher salt

Gazpacho Blanco con Pepino y Uvas

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

Gazpacho, which has been enjoyed since ancient Roman times, is a light, chilled soup made with fresh vegetables. This sweet and refreshing soup, white and green in color, is an elegant alternative to the more familiar tomato-based gazpacho.

Ingredients

2 cups stale bread cubes
⅓ cup blanched almonds, 2 teaspoons

Europe
Spain
Roman
Soup
Vegan

Method

Place the bread in a small bowl, cover with ½ cup of water, and set aside until the water is absorbed by the bread.

Place the almonds and garlic in a blender and blend until smooth. Add the remaining ingredients, plus 1 cup of water and the soaked bread. Blend until smooth. Adjust the seasoning as needed. Strain the mixture through a fine sieve.

Serve cold in tall glasses or gla