White Gazpacho

[nverland]

White Gazpacho
Active Time 30 MIN Total Time 1 HR Yield Serves: 6

Ingredients

1 cup stale, crustless 1/2-inch white country bread cubes
1 cup white grape juice
1 1/4 cups blanched sliced almonds
1 cup peeled, seeded and diced cucumber
1 Granny Smith apple—peeled, seeded and chopped
1 cup seedless green grapes
1 garlic clove
3 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil, plus more for garnish
1 cup buttermilk
Salt
Freshly ground pepper
Shredded mint leaves, for garnish

How to Make It

Step 1 - Preheat the oven to 350°. In a small bowl, soak the bread in the grape juice for 5 minutes, pressing to soften.
Step 2 - Spread the almonds in a pie plate and toast for 6 minutes, until lightly golden; let cool. Transfer 1 cup of the almonds to a blender. Add the bread, cucumber, apple, grapes, garlic, vinegar and 1/4 cup of olive oil. Puree until smooth. Strain the soup through a sieve into a bowl, pressing on the solids. Whisk in the buttermilk and season with salt and pepper. Refrigerate until chilled, at least 30 minutes.
Step 3 - Pour the gazpacho into cups and garnish with the mint and remaining 1/4 cup of almonds. Drizzle with olive oil and serve.

Suggested Pairing
Zesty, green apple–inflected Grüner Veltliner.