New This Month

White Gazpacho


Try this delicious recipe courtesy of chef Michelle Bernstein.

  • Servings: 8

Source: The Martha Stewart Show, September Late Summer 2006


  • 1 1/2 cups whole Spanish Marcona almonds, salted (or blanched whole salted almonds), plus 1/4 cup chopped, for garnish
  • 1 clove garlic
  • 1/2 shallot, peeled
  • 2 cups seedless English or Kirby cucumber, peeled and chopped, plus 1/2 cup small cucumber balls, formed with a small melon baller, for garnish
  • 2 cups seedless green grapes, plus 1/4 cup, thinly sliced, for garnish
  • 1 tablespoon fresh dill, plus 2 tablespoons, for garnish
  • 1 1/2 cups homemade vegetable or chicken stock, or store-bought low-sodium vegetable stock or chicken broth
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon sherry-wine vinegar
  • 2 tablespoons dry Spanish sherry, such as Manzanilla or Amontillado


  1. 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.

  2. 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.

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