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White Gazpacho Shooters

Serves 12
Time 15 min
Creamy and perfectly savory, this soup pairs almonds and sherry vinegar with juicy grapes and cucumbers to make an elegant, no-cook appetizer. Serve immediately, or make up to a day ahead.
Ingredients
  • 3/4 cup slivered almonds
  • 1/2 cup seedless green grapes
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry vinegar
  • 3/4 teaspoon fine sea salt
  • 2 slices sourdough bread (about 2 1/2 ounces total) torn into pieces
  • 1 cucumber peeled, seeded and roughly chopped
  • 1 small clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 1 cup ice cubes
  • 1 teaspoon pimentón (smoked paprika)
Method

Combine almonds, grapes, lemon juice, vinegar, salt, bread, cucumber, garlic and 1 cup cold water in a blender and purée until very smooth. With the motor running, drizzle in oil. Add ice cubes and purée until very smooth. Pour into small cups or shot glasses, sprinkle with pimentón and serve immediately. Alternatively, cover and refrigerate for up to 1 day, and then garnish just before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3/4 cup slivered almonds
  • 1/2 cup seedless green grapes
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry vinegar
  • 3/4 teaspoon fine sea salt
  • 2 slices sourdough bread (about 2 1/2 ounces total) torn into pieces
  • 1 cucumber peeled, seeded and roughly chopped
  • 1 small clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 1 cup ice cubes
  • 1 teaspoon pimentón (smoked paprika)