Best 3 White Gazpacho With Melon Grapes And Almonds Recipes

Indulge in the refreshing flavors of white gazpacho, a chilled Spanish soup that embodies the essence of summer. Prepared with the finest seasonal ingredients, this delectable soup features a harmonious blend of juicy melons, crisp grapes, and nutty almonds, all enveloped in a velvety almond milk broth. Discover the culinary artistry behind this unique gazpacho, as we guide you through a symphony of textures and flavors that will tantalize your taste buds. Additionally, explore variations of this classic recipe, including a vegan version that caters to plant-based preferences, a spicy version that adds a kick of heat, and a cucumber version that offers a refreshing twist. From traditional to innovative renditions, immerse yourself in the vibrant world of white gazpacho and elevate your culinary horizons.

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WHITE GAZPACHO WITH GRAPES AND TOASTED ALMONDS

White Gazpacho with Grapes and Toasted Almonds image

Provided by Ellie Krieger

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 large English cucumbers (or 3 large regular cucumbers), peeled and roughly chopped
3 slices white bread, crusts removed
1/2 cup warm water
3 cloves garlic
6 scallions, whites only, divided
1/4 cup white wine vinegar or Sherry vinegar, plus more, to taste
1 teaspoon lemon juice, plus more to taste
1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided
1/2 teaspoon salt, plus more, to taste
3 tablespoons olive oil
1/2 cup green grapes, halved

Steps:

Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.
To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.

WHITE GAZPACHO

White Gazpacho image

Provided by Suzanne Hamlin

Categories soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup blanched almonds
2 cloves garlic, peeled and halved
3 slices French or Italian bread, crusts removed
1/4 cup water
4 cups cold chicken or vegetable stock, or water
1/4 cup fruity olive oil
3 tablespoons white wine vinegar
1/2 teaspoon salt, or to taste
1 cup seedless green grapes, halved
1/2 cup lightly toasted croutons

Steps:

Preheat oven to 350 degrees. Spread almonds on a cookie sheet, and bake until lightly toasted, about 15 minutes. Cool.
In a food processor or blender, blend almonds and garlic into a uniformly fine, gritty paste.
In a small bowl, moisten the bread in 1/4 cup water and squeeze dry. Add to the almond-garlic mix, and blend. Add 4 cups stock or water, olive oil, vinegar and salt. Blend until smooth. If a fine texture is desired, strain through a medium-fine sieve. Cover and chill 4 hours or overnight.
To serve, taste for salt and stir in grapes. Ladle into bowls and scatter croutons on top.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 20 grams, Carbohydrate 22 grams, Fat 24 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 505 milligrams, Sugar 8 grams, TransFat 0 grams

WHITE GAZPACHO

White Gazpacho image

Try this delicious recipe for white gazpacho courtesy of chef Michelle Bernstein. This soup has a rich, nutty flavor that will be an instant favorite.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

1 1/2 cups whole Spanish Marcona almonds, salted (or blanched whole salted almonds), plus 1/4 cup chopped, for garnish
1 clove garlic
1/2 shallot, peeled
2 cups seedless English or Kirby cucumber, peeled and chopped, plus 1/2 cup small cucumber balls, formed with a small melon baller, for garnish
2 cups seedless green grapes, plus 1/4 cup, thinly sliced, for garnish
1 tablespoon fresh dill, plus 2 tablespoons, for garnish
1 1/2 cups homemade vegetable or chicken stock, or store-bought low-sodium vegetable stock or chicken broth
1/2 cup extra-virgin olive oil
1 tablespoon sherry-wine vinegar
2 tablespoons dry Spanish sherry, such as Manzanilla or Amontillado

Steps:

Working in batches, place 1 1/2 cups almonds, garlic, shallot, 2 cups cucumber, 2 cups grapes, 1 tablespoon dill, stock, oil, vinegar, and sherry in the jar of a blender, puree until smooth, about 1 minute. Chill for 1 hour or until ready to serve.
Place equal amounts chopped almonds, cucumber balls, sliced grapes, and remaining 2 tablespoons dill in 6 to 8 chilled, individual bowls. Pour soup over the garnishes, and serve.

Tips:

Use ripe, flavorful ingredients. This will ensure that your gazpacho is packed with flavor.
Don't over-blend the gazpacho. You want it to have some texture, so blend it just until the ingredients are combined.
Chill the gazpacho for at least 2 hours before serving. This will allow the flavors to meld and develop.
Serve the gazpacho with a variety of toppings. Some popular options include croutons, chopped vegetables, and fresh herbs.

Conclusion:

White gazpacho is a refreshing and flavorful soup that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its combination of sweet, savory, and tangy flavors, white gazpacho is sure to be a hit with everyone who tries it.