Ingredients
Method
- Put the stock and bread in a bowl and let soak for 5 minutes until softened.
- Put the soaked bread in a blender or food processor with the garlic, grapes, cucumber, and almonds. Process until completely smooth.
- Drizzle in the olive oil and vinegar while the blender is running, mixing until fully incorporated.
- Chill for at least 1 hour. Taste and season with salt and pepper to your preference.
- Serve in shallow bowls, garnished with avocado slices, or with additional sliced grapes, almonds, and a drizzle of olive oil.
Notes
- For the creamiest texture, ensure your almonds are blanched and peeled before blending. If you can't find blanched almonds, soak raw almonds in hot water for 10 minutes, then easily slip off their skins. - Taste before seasoning! The saltiness of your stock can vary, so adjust the salt and pepper at the end to achieve the perfect balance. - This white gazpacho can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors actually deepen over time!
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.