Best White Gazpacho Recipes

CHEF JOHN'S WHITE GAZPACHO

Steps:

• Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool.
• Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
• Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.

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

Steps:

• 1. Lightly toast 5 slices of bread. Remove the crusts then set the bread aside to soften in 1 cup of water. Lightly toast the almonds in a small skillet over medium-low heat until golden, about 7 minutes. Transfer the almonds to a food processor add the garlic and pulse until the almonds are finely ground. Squeeze the bread as dry as possible and add it, and about one-third of the grapes to the almonds. Process until the mixture is smooth.
• 2. Transfer the bread mixture to a bowl and gradually beat in first the vinegar, then 1/2 cup of the oil. Beat in the remaining two cups of water then strain the gazpacho through a fine sieve, forcing as much of the bread mixture through as possible. Season the gazpacho with salt and a pinch of cayenne and refrigerate until the soup is well chilled, at least one hour.
• 3. Before serving cut the remaining 3 slices of bread into 1-inch cubes. Fry the croutons over medium heat in the remaining 1/4 cup of oil until crisp and golden. Drain on paper towels. Cut the remaining grapes in halves or quarters. Serve the gazpacho in chilled bowls topped with the grapes, cucumbers, and croutons.

CHILLED WHITE GAZPACHO

Steps:

• Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.
• Remove soup from refrigerator and fold the whipped heavy cream into the soup. Finish with a few tablespoons each of the verjus and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired.

WHITE CUCUMBER GAZPACHO

Steps:

• Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
• Chop garlic and sweet onion into pieces. Place garlic, onions, cucumbers, and 1/2 cup of chicken stock into a food processor or blender. Blend until somewhat smooth in texture with some chunks of cucumber remaining or blend to consistency desired. Place blended ingredients in a large bowl.
• Add yogurt, remaining chicken stock, lemon juice, salt, and pepper to combined ingredients in bowl and whisk all contents together until well blended. Season to taste. Add more chicken broth if necessary to achieve desired consistency.
• Pour soup into a tightly covered container and place in refrigerator to chill for several hours or overnight.
• Serve cold. You may choose to garnish with fresh herbs such as parsley, cilantro or basil. Sprinkle freshly grated Parmesan cheese or any other hard cheese desired, such as sharp cheddar.

WHITE GAZPACHO

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.

WHITE GAZPACHO

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.

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.

WHITE GAZPACHO (GAZPACHO BLANCO)

Steps:

• Add all the ingredients up to and including the salt into a blender or food processor and blend thoroughly.
• Dilute, using as much of the remaining 2 1/2 cups water as needed, to reach the consistency of thick milk.
• Taste and season, adjusting as needed (vinegar, sugar, more salt, etc.).
• Chill for at least 1 hour.
• Pour into a small glass; float a small grape as a garnish and (optionally) put a small bunch next to the glass to contrast with the heat of the garlic; also optionally, add some ice, either as cubes or crushed.
• Remember to warn your guests about the "strong garlic surprise".

WHITE GAZPACHO WITH MELON, GRAPES, AND ALMONDS

Steps:

• Put the blanched almonds in a blender with 1/4 cup of the lemon juice. Puree until totally smooth, then add the bread and melon and puree again. You will most likely need to puree the melon in batches. After pureeing one batch, pour out all but one cup of the liquid and then add the next batch. Season well with salt and white pepper. If the soup needs more acid, add the remaining lemon juice. If the soup is too thick, you can add a little water, but if the melons are really ripe, this shouldn't be a problem. Serve slightly chilled. Garnish with toasted almonds, grapes, and a swirl of creme fraiche.

WHITE GAZPACHO

Steps:

• Pare and seed cucumbers; cut into cubes so that you have about 3 cups of cubed cucumber.
• In blender (preferably) or food processor, blend cucumber with 1/2 cup broth until smooth.
• In medium bowl, combine cucumber mixture, remaining broth, sour cream, lemon juice, granulated garlic, and pepper; mix well.
• Season to taste with salt.
• Chill in refrigerator for at least 2 hours.
• Garnish as desired.
• Keep any left over soup in refrigerator.

WHITE GRAPE AND CUCUMBER GAZPACHO

Steps:

• Put all but 4 grapes in metal bowl and put in freezer. Slice the 4 grapes in half and reserve for garnish. Tear bread in chunks, chop in food processor till fine crumbs. Then put them in the bowl of water. Toast almonds lightly (10 mins.) Set aside. Cut off cucumber ends; peel if you want; slice along with garlic, scallions and 1/4 almonds. Add bread crumbs and cheese and blend well. Note: I needed to add a little more liquid because it was too thick. Add cucumbers, scallions, dill, milk, vinegar, and grapes from freezer. Process until pureed. Add oil, salt and pepper. Serve with remaining grapes, almonds and dill. Can add extra cucumber but the original is delicious too!

WHITE GAZPACHO WITH GRAPES

Steps:

• Peel grapes and set aside.
• Put almonds into food processor or electric blender.
• Mix bread crumbs with milk in bowl and add mixture plus garlic to container. Start blending and gradually add olive oil through funnel of food processor. Continue blending 5 minutes after last of oil is added. Add salt to taste.
• Gradually add ice water through funnel.
• Add vinegar and blend.
• Serve very cold in cold bowls with the grapes separate.

WHITE GAZPACHO WITH WATERMELON RIND

Steps:

• In a food processor, combine almonds, herbs, celery, tomatoes, garlic, bread and oil. Purée until smooth. Transfer mixture to a large bowl and return the used canister to the processor.
• If using thin-skinned cucumbers, cut in chunks. If using thick-skinned ones, like Kirbys, peel and seed, then cut in chunks.
• Working in batches if necessary, combine cucumbers, watermelon rind, vinegar and salt in the processor. Purée until smooth. Add to the other purée and whisk together well. Taste, adding salt and vinegar as needed. For a smoother texture, purée in a blender, in batches.
• Chill until very cold, at least 2 hours or overnight. Taste for salt again before serving.

MAMMA CAYE'S GAZPACHO DE BLANCO (WHITE COLD SOUP)

Steps:

• Blend cucumbers, broth, and garlic in blender or food processor. Add vinegar, salt, and sour cream. Refrigerate 24 hours, or overnight. Serve in chilled bowls with toppings of your choice.
• May be made 2 to 3 days in advance.

SOPA AJOBLANCO • WHITE GAZPACHO

Steps:

• 1. In a small bowl, pour enough cool water over the blanched almonds to cover and let them soak for 15 hours.
• 2. Remove the bread crust, cube it and press it down to make a cup; let it sit overnight. Remove the crust and cube a ¼ cup of bread for the topping; let it sit to dry out overnight.
• 3. The next day, pour heavy cream over the 1 cup of bread cubes, enough to absorb without making them too wet. As we stir the ingredients, the dried bread will absorb enormously; let it rest for 15 minutes.
• 4. Drain the blanched almonds and reserve 2 tablespoons for garnish.
• 5. In the jar of a blender, add soaked bread, blanched almonds, chicken broth, sherry vinegar, chopped garlic, ground sea salt and white pepper.
• 6. Place the lid and remove the cap. On low speed, process the ingredients until blended, about a minute. Taste and adjust if necessary before restarting the blender. In a slow stream, pour in the extra virgin olive oil. When the oil is all incorporated, taste again and adjust if necessary.
• 7. Pour the soup into a large bowl, cover and transfer to the fridge for at least 6 hours.
• 8. About 10 minutes before serving the soup, add a couple tablespoons of oil to a small skillet over medium heat. Add hot paprika and stir to blend with the oil.
• 9. When it gets hot, add the ¼ cup of bread and toss it around until well coated. Toast them until they get a nice golden color, about 3 to 4 minutes.
• 10. Remove from the heat and add a few bread cubes in the center of the bowl filled with soup. Add chopped blanched almonds on top, place some grapes around and finish with olive oil drops.
• 11. To view this recipe on YouTube, click on this link >>>> https://youtu.be/BNZWDagsbQA

WHITE GAZPACHO

Steps:

• Mix the ice water and bread in a blender. Let stand for 5 minutes. Add the cucumber, yellow pepper, scallion, garlic, oil and vinegar, and blend until chunky. Sprinkle with salt and pepper. Let the gazpacho chill for at least 1 hour.
• Divide the gazpacho among bowls and drizzle with the yogurt and basil.

SMOOTH WHITE GRAPE GAZPACHO

Steps:

• Put the 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. Garnish with mint

WHITE GAZPACHO AND LOBSTER BROCHETTE

Steps:

• For the gazpacho: Grind the almonds in blender or food processor using a portion of the pre-measured water to help puree the almonds. You will need to repeat this several times until the mixture is milky in appearance, pureeing for approximately 3 minutes.
• Combine the remaining ingredients with the pureed almonds. Process this in a blender or food processor in batches until smooth. Strain thoroughly and chill for at least 1 hour.
• For the lobster: Blanch the lobsters in a pot of boiling water for 2 to 3 minutes. Remove the lobsters from water and let cool. Preheat a grill pan on medium heat for 10 minutes. Remove the tails from the lobsters and crack the shells to remove the meat. Cut the tail meat into 1/2-inch pieces and put 3 pieces each onto 8 (5-inch) skewers. Coat the lobster with olive oil and season with lemon zest, cayenne, salt, and pepper. Grill the skewers for 2 to 3 minutes until the lobster is firm. Place the skewers in small glasses and pour the soup over the lobster. Sprinkle with chopped chives and serve.

WHITE GAZPACHO WITH CORN AND CRABMEAT

Steps:

• Process the almonds, garlic, and salt in a food processor or blender until finely ground.
• Add the vinegar and process.
• Remove the crust from the bread, and soak in the water.
• Wring out the water, reserving the water, and add bread to the processor
• Process until reduced to a fine paste. As motor runs, dribble the olive oil into the paste.
• Add one cup of the reserved water, and process. Remove to a large bowl.
• Add the corn and the grapes to processor and puree.
• Stir into the almond mixture.
• Whisk in enough of the remaining water to make the soup slightly thicker than you want it when serving. Press mixture through a fine sieve.
• Press hard on solids, and then discard them.
• Chill soup and season with salt, white pepper and additional vinegar to taste.
• While soup chills:
• Preheat oven to 400
• line two sheets. Toss grapes with a teaspoon of oil, and put in one sheet.
• Toss tomatoes with the other teaspoon of oil, and put in other sheet.
• bake grapes and tomatoes switching position of pans halfway through baking, until wrinkled and slightly caramelized (about 30 minutes).
• place grapes and tomatoes in a large bowl.
• Toss in the corn and the crabmeat.
• Stir Gazpacho and ladle into chilled bowls, then divide crab mixture between the bowls.