Beat the Heat with a Refreshing Gazpacho
When the temperature rises, cooking can be a chore. That’s why a chilled soup like gazpacho is the perfect solution. This Spanish-inspired recipe is a game-changer for hot summer days.
Getting Started
Before you begin, take a taste of your grapes. If they’re too sour, reduce the amount of vinegar you use. You can always add more later, but it’s harder to remove excess vinegar from the soup.
Tips and Tricks
Remove all the peel from the cucumbers, as the skin can be bitter. You can make the gazpacho up to 3 days ahead of time, and it’s easy to store in the fridge. Just give it a quick stir before serving.
Ingredients
- 1 (6-inch) piece sweet baguette
- 1/2 cup whole raw almonds
- 1 medium garlic clove
- 4 teaspoons kosher salt
- 4 cups English cucumber, peeled, seeded, and diced
- 4 cups seedless green grapes (about 1 1/2 pounds)
- 2 tablespoons sherry vinegar
- 1 cup olive oil
- 1 cup water
- Finely chopped fresh chives, for garnish
Blending It All Together
Tear the bread into large chunks and soak it in water for about 3 minutes. Then, combine the almonds, garlic, and salt in a food processor and blend until the nuts are finely ground. Add the bread, cucumber, and grapes, and process until smooth.
The Finishing Touches
With the processor running, pour in the vinegar and olive oil in a thin stream. Transfer the soup to a container, add the water, and whisk until combined. Taste and adjust the seasoning as needed. Cover and refrigerate for at least 1 hour before serving.
Beverage Pairing
For a perfect pairing, try a dry, sparkling Chenin Blanc from the Loire Valley. The acidity and bubbles will complement the creamy side of the soup beautifully.
Enjoy your refreshing gazpacho!
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