• Bread, stale, crust removed 6 oz.
  • Almonds, blanched and skinned 1 cup
  • Garlic cloves 4 ea.
  • Extra virgin olive oil ½ cup
  • White wine vinegar 5 Tbsp.
  • Salt 2 tsp.
  • Muscat grapes, halved and seeded 12 ea.


  1. Soak the bread in the water to cover until it is softened, about 15 minutes.
  2. Combine the almonds and garlic in a food processor or blender and pulse until the almonds are finely ground.
  3. Squeeze out the water from the bread and add it to the food processor. Blend to a smooth paste.
  4. With the motor running, add the oil in a slow stream, then the vinegar and salt. Beat in ½ cup cold water, and then pour the mixture into a tureen, wooden bowl, or pitcher and add 1½ cups of water. Taste for seasoning, adding more salt or vinegar if needed. The soup should be fairly tangy.
  5. Serve immediately or chill the gazpacho. Stir before serving in bowls, garnished with grapes and garlic chips.

Number of servings (yield): 6

Meal type: supper

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)