Last weekend I had the pleasure of going back to California for the Fourth of July and tried this incredible Spanish white gazpacho from Flour Bakery in Boston. If you’d tried gazpacho before, you’ve probably had the red tomato-based kind, but this “white” one is far less acidic and is a wonderful fresh summer treat or palate cleanser for a dinner party. It’s made with a base of almonds and tangy green grapes (which is what makes it “Spanish”), so it’s incredibly light and refreshing! Bonus–is also pretty low in calories as well.
To make your own batch, you’ll need seedless green grapes, blanched almonds (regular okay too), garlic, cilantro, and cucumbers with sherry vinegar and lime juice for an extra kick. I like to add extra grapes and cucumber to sweeten the deal, with mint for extra freshness. Combine in a high speed blender, let chill for an hour, and then serve to your heart’s content!
Pro Tip: Use English cucumbers rather than regular ones. You’ll usually find them in grocery stores wrapped in plastic, because they have less wax on their exterior. They’re extra crisp and have smaller seeds, making them perfect for a gazpacho or summer soup.
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