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Spanish-Style Almond & Grape Gazpacho (Ajo Blanco-Inspired)

A chilled Spanish almond soup finished with sweet grapes—creamy, refreshing, and made without any added salt.

Ingredients

  • 1.5 cups raw unsalted almonds soaked 1 hour and drained
  • 2 cups water
  • 2 slices day-old whole grain bread crust removed, torn
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar or white wine vinegar
  • 1 cup seedless green grapes halved, plus more for garnish
  • 0.25 tsp black pepper to taste

Instructions

  1. In a blender, combine soaked almonds, water, torn bread, and garlic; blend until very smooth, about 2 minutes.
  2. With the blender running, drizzle in olive oil and vinegar until the soup is creamy and emulsified.
  3. Season with black pepper and chill at least 1 hour.
  4. Serve cold, topped with halved grapes and a light drizzle of olive oil.