Gazpacho Blanco with Grape Cluster Garnish

Gazpacho Blanco with Grape Cluster Garnish
Pareve--serves 6

Ingredients rsz 04 shlah lkha gazpachi blanco copy copy

  • 3 cups cubed, crustless day old pareve French bread
  • 5 garlic cloves
  • 2 c. blanched whole almonds
  • 2-1/2 tsp. sherry vinegar
  • kosher salt and freshly ground pepper
  • 1/2 cup olive oil
  • 2-1/2 cups cold water
  • 6 small grape clusters for garnish
  • Marcona almonds for garnish (available in the Twin Cities at Trader Joe’s)


  1. Cover bread in cold water to cover and soak for 15 min.
  2. Cover garlic with water in a small saucepan and bring to a boil. Cook for 3 min. and drain.
  3. Process almonds in a food processor until finely ground.
  4. Squeeze liquid from bread and add the bread to the food processor.
  5. Add garlic, vinegar and 1-1/2 tsp. salt.
  6. Pureé until smooth.
  7. With the machine running, pour in the olive oil in a slow stream alternating with ¼ cup water until emulsified.
  8. Blend in the remaining 2-1/4 cups water.
  9. If you want a very smooth soup, strain through a sieve and discard the solids.
  10. Season with salt and ground pepper.
  11. Garnish with grape cluster and Marcona almonds.

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