When I came across White Gazpacho recently, it looked good because the primary ingredients, cucumber and grapes, taste best when they’re cold. This soup could not be simpler to put together. It’s adapted from The Great Vegetarian Cookbook.
3/4 cup blanched almonds
3 garlic cloves, peeled and roughly chopped
15-20 green grapes
1 small cucumber, peeled and seeded
3 tablespoons sherry vinegar
1 tablespoon olive oil
4 cups vegetable broth
salt to taste
Purée the almonds, garlic, grapes, sherry and oil in a blender or food processor with about 1 cup of the broth until very smooth. Add remaining broth and salt.
Serve very cold, garnished with a few drops of olive oil and grapes as desired.