Recipe 9 of my 100 Healthy Recipes Challenge: 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.
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.
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.