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The original white gazpacho soup hits all the right boxes - it’s cold and fresh with the perfect balance of sweet vs sour. It’s vegan-friendly too.
Servings 4 people
- ¼ cup raw almonds (ideally peeled)
- 1 small clove garlic
- 2.5 oz white bread
- 1 tbsp white vinegar
- 3 tbsp olive oil
- 2 cups water (cold)
- 1 tsp sea salt
- 2 cups grapes
Soak the bread in water in a large bowl. To get the soup as white as possible you can use white bread and separate the middle from the crust after it’s soaked. For whitest results, only use the middle.
Add the almonds and garlic to a food processor or blender with a few tablespoons of water and blend well.
Add the bread, olive oil, white vinegar and any water that’s left. Add salt to taste and blend until smooth.
Ideally cool the soup in the fridge for a couple of hours. Serve, adding a handful of grapes to each bowl.
IF YOU LIKED THIS RECIPE: Then you definitely need to check out some of our other appetizer soups like this absolutely irresistible Pea and Mint Soup. It’s put together so easily as well. Or try out our Mushroom Soup - it’s been a starter at many of our dinner parties already!
Traditional recipes like this garlic soup are something special. Thanks Cris for introducing us to the Andalusian cuisine!
Calories: 204kcal | Carbohydrates: 18.4g | Protein: 3g | Fat: 14.2g | Saturated Fat: 1.9g | Sodium: 594mg | Potassium: 156mg | Fiber: 1.6g | Sugar: 8.5g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 1.1mg