White gazpacho has a smoother, more sophisticated taste than pink.

Martha Stewart Living, July/August 1991, Martha Stewart Living, July/August 1991

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Recipe Summary

Yield:
Makes about 3 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak bread in ice water for 10 minutes. Remove crust and discard; squeeze out water from bread.

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  • Puree the bread, almonds, and garlic in a blender or food processor. With the machine on, add the olive oil drop by drop until it emulsifies, then in a trickle to finish. Add the lemon juice, vinegar, salt, and pepper.

  • Transfer to a serving bowl, and whisk in the water until gazpacho has the consistency of heavy cream. Add half the grapes; chill for 1 hour before serving. Halve remaining grapes and use for garnish.

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