White Gazpacho Soup Recipe

4 large slices rustic white bread, crusts removed
1 cup ice water, plus 1 cup cold water, separated
1 cup white grape juice
3/4 cup plus 1/4 cup blanched almond slivers, separated
5 medium cloves garlic, smashed and peeled
1 cup plus 1/2 cup halved seedless green grapes, separated
1 1/2 tablespoons red wine vinegar

1 large cucumber, chopped
2 heaping tablespoons sour cream
1 teaspoon Kosher salt, plus more to taste
Fresh ground pepper, to taste
2/3 cup good quality olive oil, plus more for garnish
Fresh dill for garnish

  1. Place bread slice face down in a shallow baking pan and soak with 1 cup cold water for 5 minutes
  2. Combine bread and soaking water, ice water, grape juice, ¾ cup almonds, garlic, 1 cup grapes, vinegar, cucumber, sour cream, salt, and pepper in a blender
  3. With the blender running, drizzle in olive oil
  4. Blend until smooth and creamy, 2-3 minutes
  5. Cover and refrigerate until chilled, about 1 hour
  6. Portion out gazpacho into bowls and top with almond slivers, halved grapes, a few drops of olive oil, and dill right before serving
  7. NOTE: If you don’t have a standard blender, a pot and hand-held immersion blender work well, too!