Spanish Gazpacho


  • 1 cup seedless green grapes
  • 1/2 cup sour cream
  • 1/3 cup sliced blanched almonds
  • 3 slices of white bread, crusts removed and cubed
  • 2 cucumbers, peeled and diced
  • 1 shallot sliced
  • 1 1/2 cups cold water
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • Freshly ground black pepper

Everyone is wowed by the unexpected flavors and cool green color of this wonderful alternative to traditional tomato-based gazpacho.

Serves 4 to 6


In a large mixing bowl, bombine all of the ingredients and stir gently to mix. Blend in batches until very smooth. Season with salt and pepper if necessary.

Process the soup in a blender in batches. Taste and adjust the seasoning with salt and pepper