White Gazpacho With Grapes

Although it's said to have predated its bright-red cousin, Spanish white gazpacho is much less known than the tomato variety. [Photograph: Lauren Rothman]

Almonds, garlic, and plenty of olive oil join together to create this rich, silky soup that is traditionally garnished with sweet green grapes.

Why this recipe works:

  • A simple ingredient list—just nuts, garlic, water, olive oil, vinegar, and salt—creates a pure-tasting but assertive soup.
  • A garnish of sweet green grapes balances the soup's assertive flavor, while paprika adds color and smokiness.

White Gazpacho With Grapes

About This Recipe

Yield:Serves 4-6
Active time:10 minutes
Total time:1 hour 10 minutes
Special equipment:Blender
This recipe appears in: 2 Non-Tomato Gazpachos to Beat the Heat


  • 4 large slices rustic white bread, crusts removed
  • 3 cups ice water, plus 1 cup cold water for soaking bread
  • 1 cup blanched almonds
  • 5 medium cloves garlic, smashed and peeled
  • 1 tablespoon sherry vinegar
  • 2/3 cup extra-virgin olive oil
  • Kosher salt
  • 3/4 cup halved green grapes, for serving
  • Minced fresh chives, for serving
  • Smoked paprika, for serving


  1. 1

    Place bread slices on a rimmed baking sheet and soak with 1 cup cold water. Let stand 5 minutes.

  2. 2

    Combine bread and all of the soaking water with remaining 3 cups ice water, almonds, garlic, and vinegar in a blender and blend on high until smooth. With blender running, slowly drizzle in olive oil. Blend until smooth and creamy, about 2 minutes longer. Season with salt and transfer gazpacho to an airtight container. Refrigerate until chilled, about 1 hour.

  3. 3

    Divide gazpacho between serving bowls and scatter with halved grapes and chopped chives. Sprinkle paprika on top and serve immediately.


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