Fine Cooking Magazine - November/December 2020

Servings: 4

A refreshingly updated version of the classic tomato-based cold Spanish soup, this gazpacho starts with a beautiful pale-green cucumber broth, light and cool, with just enough body to give it substance. Its surprising garnishes really bring it to life. Chopped scallions, toasted slivered almonds, cucumber chunks, and sweet-tart green grapes add an exciting mix of textures and flavors and keep it all elegantly green and white. This soup has so much visual and taste impact it’s perfect for a dinner party where you really want to impress. It is also fun to serve half-portions in martini glasses at a cocktail party.

This recipe is excerpted from The Food You Crave by Ellie Krieger. Learn more here.

Ingredients

1/4 cup plus 4 tsp. slivered almonds
2 large English cucumbers or 3 large regular cucumbers, peeled, seeded, and roughly chopped
3 slices white bread, crusts removed
1/2 cup warm water
3 cloves garlic, peeled
6 scallions (whites only), thinly sliced (about 1/2 cup)
1/4 cup white wine vinegar or sherry vinegar, plus more to taste
1 tsp. fresh lemon juice, plus more to taste
1/2 tsp. salt, plus more to taste
3 Tbs. olive oil
1/2 cup green grapes, cut in half

Preparation

Toast the almonds in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently; set aside.
Set aside 1 cup of the chopped cucumber for a garnish. Soak the bread in the water until soft, about 2 minutes. Place the soaked bread, the rest of the cucumber, the garlic, 1/4 cup of the scallion whites, the vinegar, lemon juice, 1/4 cup of the almonds, the salt, and oil in a food processor and process until the cucumbers are completely blended and the liquid and almonds are almost completely invisible, 1 to 2 minutes. Season with more salt and vinegar, if desired.
To serve, ladle 1 cup gazpacho into each serving bowl. Mound 1/4 cup of the reserved chopped cucumber, 1 tablespoon of the remaining scallion whites, 2 Tbs. of the grapes, and 1 tsp. of the almonds in the center of the soup and serve.

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Ingredient Spotlight

IN THIS RECIPE
Almonds
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Cucumbers
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White Bread
FEATURED
Rhubarb

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Reviews (1 review)

agkel | 07/21/2011
Absolutely delicious! a few cautions: watch the salt - i am a salt fiend & thought this was too much salt. use less and add as you need. Second, slivered almonds turn from toasted to burnt in a matter of seconds. Keep the heat low and take your time. If the almonds burn, it will impact the taste of the soup. Last note, the age of the garlic will also impact the taste as older garlic will be a little more "hot". If you don't like things overly garlic, add two cloves, taste and see if you need a third. And from my rough calculations, one serving (of 4) is equal to approx. 5 weight watchers points.In this hot weather it is a terrific choice.

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What We're Cooking Now

Name: White Gazpacho with Grapes and Toasted Almonds
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1/4 cup plus 4 tsp. slivered almonds; 2 large English cucumbers or 3 large regular cucumbers, peeled, seeded, and roughly chopped; 3 slices white bread, crusts removed; 1/2 cup warm water; 3 cloves garlic, peeled; 6 scallions (whites only), thinly sliced (about 1/2 cup); 1/4 cup white wine vinegar or sherry vinegar, plus more to taste; 1 tsp. fresh lemon juice, plus more to taste; 1/2 tsp. salt, plus more to taste; 3 Tbs. olive oil; 1/2 cup green grapes, cut in half