10 Jun


Gazpacho is one of the best-known chilled soups in the world. From Andalucía, the southern-most province of Spain, the combination of ripe tomatoes, cucumbers, peppers, olive oil, vinegar and garlic has rather humble origins as a quick lunch to cool and nourish field labourers. But today’s white gazpacho is even older. Some say it’s a soupy descendant of the Roman habit of dipping bread into vinegar, others that it arrived in Spain with the Moors in the eighth century and is based on an Arab soup of bread, olive oil, water and garlic. It was only when the conquistadors brought tomatoes back from the Americas to Spain that it turned into White gazpacho .
The basic version is made with bread, blanched almonds, green grapes, cucumbers, olive oil, and garlic. Odd combination , but  delicious. There’s no dairy. The soup gets body and protein from the blanched almonds. The bread acts as a thickener. The cucumbers are refreshing. For the original white gazpacho use blanched almonds and white bread. Dont be like me, i used brown bread ,that’s why my garbanzo is not looking white.



  • 2 cups- stale white bread
  • Water as needed
  • Garlic, coarsely chopped 1 Tbsp.
  • Almonds, blanched 2 cups
  • Salt – use 1 ½ tsp
  • Non- alcoholic vinegar ½ cup
  • Olive oil, extra virgin ½ cup
  • Grapes, apple sliced, kiwi for garnish .
  • Almonds- sliced 2/3 cup

Soak the bread in 1 1/3 cups of water in a medium bowl for 10 minutes. If using fresh bread, there is no need to soak it.

Process the garlic and almonds in a food processor fitted with the steel blade for 1 minute, or until finely ground. Add the soaked bread and any soaking water (or the fresh bread), salt, vinegar, and oil, and blend for 2 minutes longer, or until smooth.

Transfer to a bowl and stir in the remaining 3 1/3 cups of water (use 4 1/3 cups if using fresh bread). Cover and refrigerate for at least 4 hours, or until well chilled.

Stir the soup well, reaching to the bottom of the bowl, just before serving. Taste and adjust seasonings. Garnish with the grapes or kiwi,apples ,sliced almonds and serve.

sending this to flavours of spain series






Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…


2 Responses to “GAZPACHO”

  1. Priya June 12, 2013 at 7:22 am #

    Thanks for sending gaspacho to Flavours of spain, looks fabulous.

  2. Rey August 18, 2013 at 10:41 am #

    This is an interesting change to the traditional red gaspacho. Looks good.

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