Cucumber and Green Grape Gazpacho
Ajo blanco, also known as white gazpacho, is a chilled summer soup originally from Andalusia. Topped with a spicy tomato salsa, this striking soup is a nice addition to a summer lunch or dinner.
Ingredients
Cooking Instructions
step 1
Make the gazpacho: In a large bowl, combine the English Cucumber (1), White Seedless Grapes (1 1/2 cups), and Garlic (1 clove). Add Kosher Salt (1 tsp), and White Balsamic Vinegar (4 Tbsp) toss to coat, then set aside to marinate for 20 minutes.
step 2
Meanwhile, in a small bowl, pour Water (1/3 cup) over the Bread (2 slices). Let it sit until it softens, about 10 minutes.
step 3
In a small skillet over medium heat, toast the Almonds (4 Tbsp) tossing frequently, until fragrant and starting to color, about 5 minutes.
step 4
Immediately transfer to a plate to cool, about 5 minutes.
step 5
Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread, Fresh Dill (4 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Yogurt (1/3 cup), and Freshly Ground Black Pepper (to taste) to the processor bowl.
step 6
Purée until smooth. Season with Salt (to taste) and Ground Black Pepper (to taste). Chill until ready to serve.
step 7
Make the salsa: In a medium bowl, combine the Cherry Tomatoes (1 1/4 cups), Red Onion (1/2 cup), Jalapeño Pepper (1), Kosher Salt (1 pinch), Extra-Virgin Olive Oil (2 Tbsp), and White Balsamic Vinegar (1 Tbsp). Taste and adjust seasoning as needed.
step 8
To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa on each bowl of soup just before serving, serving more on the side.
