Mallorcan Almond Gazpacho with Grapes
A refreshing and unique twist on the traditional Spanish gazpacho, this Mallorcan Almond Gazpacho with Grapes is a creamy, cold soup that combines the rich flavors of almonds with the sweetness of grapes, perfect for a light summer meal or a sophisticated appetizer.
Equipment
- Blender or food processor
- Measuring cups and spoons
- Serving Bowls
Ingredients
- 1 cup blanched almonds 143g / 5oz
- 2 cups seedless green grapes 300g / 10.5oz
- 1 garlic clove 4g / 0.14oz
- 2 tbsp sherry vinegar
- 3 tbsp extra virgin olive oil
- 1 cup cold water
- 1/2 tsp fine sea salt
- white pepper a pinch
- 1/2 cup almond milk, unsweetened
- 12 additional green grapes, halved for garnish
- toasted slivered almonds a handful, for garnish
- fresh mint leaves for garnish
Instructions
- Place the blanched almonds in a blender or food processor and blend until they reach a fine, meal-like consistency.
- Add the green grapes, garlic clove, sherry vinegar, and extra virgin olive oil into the blender with the ground almonds.
- Blend the mixture until completely smooth, scraping down the sides as necessary to ensure an even consistency.
- While blending on a low speed, slowly add the cold water to the mixture until fully incorporated.
- Season the gazpacho with fine sea salt and a pinch of white pepper, blending once more to distribute the seasonings evenly.
- Add the almond milk to the gazpacho, blending briefly to combine all the ingredients into a silky smooth soup.
- Taste and adjust the seasoning if necessary, then chill the gazpacho in the refrigerator for at least 1 hour before serving.
- To serve, divide the gazpacho into bowls and garnish with halved grapes, toasted slivered almonds, and fresh mint leaves.
Notes
For a smoother texture, strain the gazpacho through a fine-mesh sieve before chilling.
If you prefer a thinner consistency, simply add more cold water or almond milk to your preference.
This gazpacho can be stored in an airtight container in the refrigerator for up to 2 days.