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Home » Soups » Gazpacho » Ajo Blanco – Chilled White Grape and Almond Gazpacho

Ajo Blanco - Chilled White Grape and Almond Gazpacho

Published: Apr 15, 2016 Modified: Apr 8, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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I'm beating the heat today with the 3rd in the series of my No cook Gazpacho. Lunch was a cucumber sandwich and a bowl of this delicious chilled white Grape and Almond Gazpacho. Quick to make, tasty and lovely to look at too.

Chilled white grape and almond gazpacho_PepperOnPizza.com
Chilled white grape gazpacho

It is really impossible to cook in this weather. Bangalore is climbing dizzily to nearly 40 degrees Celsius, and there is no sign of rain or even light summer showers. Its early summer and I wonder what its going to be like in May and June when the heat is usually at its worst.

This Grape and Almond Gazpacho is such a pretty soup, and easy to make. Just organise all the ingredients and blend them together. Its chilling in the fridge now, and will be ready for lunch. The only effort, if at all, required is to blanch the almonds. Blanching the almonds takes just a few minutes and gives the soup its rich creamy texture and its pale colour. Almonds with the skin on will change the colour to a pale brown and of course, affect the texture.

To know How to Blanch Almonds, please click here and see my instructions in the first part of my recipe for Almond Jam Sandwiches.

White Grape and Almond Gazpacho
White Grape and Almond Gazpacho

The Recipe for the Chilled White Grape and Almond Gazpacho is based on the original Spanish Gazpacho.  Traditionally, it was made by pounding together on a mortar, almonds, bread, salt, garlic, oil and vinegar. The grapes and cucumber are from a more modern version. The red tomato and peppers versions of gazpacho we are familiar with came later, after tomatoes and peppers were introduced into Spain from the Americas.

I have used a white wine vinegar instead of the sherry vinegar included in most recipes, and white grape juice instead of cold water to blend the soup. Fresh green grapes, olive oil, day old white bread and garlic make up the rest of the ingredients for the Grape and Almond Gazpacho. I have added parsley to enhance the flavour and the health quotient.
White Grape and Almond Gazpacho Ingredients
White Grape and Almond Gazpacho Ingredients

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Chilled White Grape and Almond Gazpacho in white bowl edged with blue and yellow pattern, with green grapes and olive oil garnish. Green grapes and almonds on the foreground and books at the back including Istanbul by Orhan Pamuk

Ajo Blanco - a No cook White Grape and Almond Gazpacho

Course: soups stews
Cuisine: spanish
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 1 hour 17 minutes
Servings: 2 portion
Author: Sujata Shukla
Chilled White Grape and Almond Gazpacho: As in the traditional recipes for Ajo Blanco, fresh green grapes, olive oil, day old white bread and garlic are pureed together to make this refreshing soup.
Print Recipe

Ingredients

  • ½ cup Almonds - Blanched
  • 1 clove garlic
  • 1 cup white bread - (pieces)
  • 1 cup Grapes - Green seedless
  • 1 cup cucumber
  • 1 cup white grape juice - or ice cold water
  • ½ cup olive oil
  • 1 tablespoon parsley
  • 2 tablespoons white wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon pepper - Ground
  • Almonds - for Garnish
  • Grapes - for Garnish

Instructions

  • The white grape juice or water used to make the soup should be ice cold in temperature.
  • Peel and slice the Cucumber, mince the parsley. Select white bread that is about a day old, remove the crust and tear to pieces. 1 used 2 slices of bread. You may substitute sherry vinegar for the white wine vinegar.
  • Blanch the almonds (check the link in the notes below and in the introduction above, for How to Blanch Almonds) The almonds must be blanched, otherwise the colour of the soup will change from white to a pale brown and both taste and texture will be affected. Reserve a few of the blanched almonds and grapes for garnish.
  • Grind the rest of the blanched almonds into a powder.
  • Soak the bread for about 30 seconds in just enough water to cover it, squeeze lightly and add to the almond powder in the food processor. Add the garlic, cucumber, grapes, parsley and vinegar into the food processor. Run the processor for 30 seconds.
  • Add the olive oil and half the cold grape juice (or water), the salt and pepper and run the processor till the soup is blended. You may need to blend the soup in batches, as the liquids may overflow during processing. Add the rest of the grape juice (or water) till the soup reaches the consistency you are comfortable with.
  • I like a little texture in my soups, so that they don't turn out like smoothies, so I added a few grapes and almonds in the end, running the processor for just 10 seconds.
  • Remove the soup from the processor and chill, covered, in the fridge, for at least an hour, until ready to serve.
  • Serve cold, garnished with slices of grape, sliced almonds and extra virgin olive oil drizzled on top.

Notes

To know How to Blanch Almonds, please click here and see my instructions in the first part of the recipe for Almond Jam Sandwiches.

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Previous Post: « Chilled Pink Watermelon Gazpacho with Homemade Basil Oil
Next Post: Garlicky Honey Lemon Salad Dressing »

Reader Interactions

Comments

  1. Sue says

    August 27, 2018 at 5:48 pm

    Very nice! I am in England and had it for a light lunch. Rather cool here today!

    Reply
    • Sujata Shukla says

      August 27, 2018 at 6:42 pm

      So glad you liked it and thank you for trying it out! When the weather is warm, theres nothing more refreshing than a gazpacho!

      Reply
  2. Kavitha says

    April 01, 2018 at 9:27 pm

    Just made it at home and typing this out while I savour it. This is brilliant! And as advised, I am having the kachumber salad along with it! Thanks for the easy to do recipe. My first chilled soup 🙂

    Reply
    • Sujata Shukla says

      April 01, 2018 at 9:59 pm

      That’s lovely to hear! Will be posting more like this to beat the summer heat!

      Reply
  3. mayurisjikoni says

    March 31, 2018 at 12:02 am

    Sujata what a beautiful looking gazpacho. I love chilled soups. Bookmarking this recipe. At this moment we are suppose be having the rains but its so hot. Imagine snow in Europe during easter time... world weather is going through drastic changes.

    Reply
    • Sujata Shukla says

      March 31, 2018 at 8:53 am

      Yes Mayuri. It’s turning upside down. And about the soup- all the 3 Gazpachos on my blog are my favourites in hot weather - each to make and refreshing too!

      Reply
  4. Arun says

    March 22, 2017 at 10:41 am

    This looks interesting! And refreshing!

    Reply
    • Sujata Shukla says

      March 22, 2017 at 10:43 am

      Thank you Arun! Beat The Heat is my motto, nowadays

      Reply

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Hello There!

Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

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