Grape Gazpacho
Soup, a Way of Life
Grape Gazpacho
Soup, a Way of Life
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2/3 cup whole blanched almonds 1 pound stemmed seedless green grapes 2 ounces crustless French or Italian bread, torn into small pieces 2 to 3 large cloves garlic, smashed and peeled 1/3 cup olive oil 2 2/3 cups ice water 3 tablespoons white wine vinegar 4 teaspoons kosher salt freshly ground black pepper, to taste 4 to 5 peeled seedless green grapes; OR 1 1/2 ounces peeled and seeded honeydew melon, but into 1/2 x 1/4 inch pieces, for serving Directions: In a small saucepan, cover the almonds with water. bring to a boil. Lower the heat and simmer until the almonds plump slightly and are somewhat softened. Drain and set aside. Pass the grapes through a food mill fitted with the medium disc. Place the bread in a small bowl. Pour enough of the grape juice over the bread just to cover. Press the bread into the juice so that it absorbs the liquid. In a blender, puree the almonds, bread, and garlic. With the machine running, slowly pour in 1 cup of the grape juice. Process, scraping down the sides of the jar from time to time, until the mixture is smooth. With the machine running, slowly pour in the remaining grape juice and the olive oil. Scrape the mixture into a large metal bowl. Stir in the ice water, vinegar, salt, and pepper. Refrigerate until cold. Pour into bowls and top each serving with a grape or some melon. Makes 5 cups. |