Anne Cusack / Los Angeles Times

Recipe: White gazpacho with grapes (Ajo blanco con uvas)

Published: Wednesday, Jul. 3, 2013 - 12:00 am | Page 4E
Last Modified: Thursday, Jul. 4, 2013 - 12:24 pm

Total time: 25 minutes, plus optional chilling time

Servings: 4

Note: This gazpacho is best made with fresh almonds, shelled, blanched and skinned. To blanch and skin almonds: Bring a saucepan of water to a full boil. Add the almonds and blanch them for 60 seconds. Drain. While they are still warm, slip the skins off.

INGREDIENTS

6 slices day-old bread, crusts removed (6 ounces)

1 cup blanched and skinned almonds

3 cloves garlic

1/2 cup extra-virgin olive oil

1/4 cup sherry vinegar

2 teaspoons salt

2 cups water, plus extra for soaking the bread, divided

12 green grapes, seeds removed if there are any

INSTRUCTIONS

Soak the bread in enough water to cover until it is softened. Squeeze out the water and place the bread in a food processor or blender with the almonds and garlic. Pulse until the almonds are finely ground.

With the motor running, add the oil in a slow stream, then the vinegar and salt. Blend in some of the 2 cups water, then pour the mixture into a pitcher and add remaining water. This makes about 4 1/2 cups gazpacho.

Serve immediately or chill until serving time. Stir before serving. Serve the gazpacho in small bowls with grapes.

Each of 4 servings: 576 calories; 11 g protein; 32 g carbohydrates; 5 g fiber; 47 g fat; 5 g saturated fat; 0 cholesterol; 6 g sugar; 1,464 mg sodium.

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