Best Grape And Almond Gazpacho Recipes

SMOOTH WHITE GRAPE GAZPACHO

Steps:

• Put the soy milk and almonds in the jar of a blender and puree until very smooth, about 2 to 3 minutes. With the motor running, slowly add the grapes, scallions and lime juice; season with salt and pepper and puree until well blended.
• To serve, pour into a small bowls and garnish with chopped or sliced grapes and sliced scallions.
• Note: Gazpacho can be served immediately but is even better if refrigerated until very cold. Stir well before serving.

ALMOND GRAPE GAZPACHO

Steps:

• For the gazpacho: Place garlic cloves in a small pan of cold water over high heat. When water comes to a boil, strain garlic and chill until needed. Cover stale bread cubes with water and allow to sit until soft, about 10 minutes.
• Squeeze all the water from bread and put into a blender with almonds, grapes and garlic cloves. Season with a bit of salt and purée until mixture is very smooth, almost like mashed potatoes; if necessary drizzle in a bit of water to help mixture to purée.
• Place 1 cup ice-cold water in a measuring cup. Place olive oil in another cup. With blender running, slowly drizzle in both liquids, simultaneously, through opening of blender. Gazpacho will turn very smooth and silky. Add 1 1/2 tablespoons vinegar or more, if desired. Adjust salt to taste. To thin soup, if desired, add 1 to 3 tablespoons cold water, one tablespoon at a time. Transfer to a covered container and refrigerate until very cold, about 2 hours.
• For garnish and serving: Preheat oven to 400 degrees. Drizzle oil over diced bread and sprinkle with salt. Spread on a baking sheet and bake until browned, 5 to 8 minutes. Transfer to a small bowl, and add grapes, almonds and scallion. Add a drizzle of oil and a small sprinkling of vinegar and salt. To serve, ladle gazpacho into four chilled soup plates. Add garnish, and drizzle with more oil.

WHITE GAZPACHO WITH GRAPES AND TOASTED ALMONDS

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 WITH GRAPES AND GARLIC

Steps:

• Combine the almonds and garlic in a blender or food processor and blend until the almonds are very finely ground, almost pastelike. Meanwhile, soak the bread in cold water, then squeeze out the water. Add the bread to the blender and blend until smooth. With the motor running, pour in the oil in a thin stream, then add the vinegar, scraping down the sides often. Pour in the grape juice and iced water 1 cup at a time. Season with salt. Chill in the refrigerator, at least 6 hours. The soup should be very cold. Serve in chilled soup bowls and garnish with the grapes.

MALAGA ALMOND GAZPACHO

Steps:

• Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
• Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

GRAPE AND ALMOND GAZPACHO

Steps:

• In a blender, combine grapes, cucumber, almonds, scallions, rice vinegar, yogurt, cream cheese, buttermilk and olive oil. Blend until almost smooth. Stir in dill and cayenne, season with salt and white pepper and regrigerate.
• Serve the gazpacho in well-chilled shallow bowls, garnished with the cucumber slices and chives.