Name: White Gazpacho
Yield: Serves 4
Ingredients: 8 slices country bread; 3 cups ice water; 3 tablespoons sliced almonds; 1 clove garlic; 3/4 pound seedless green grapes; 3 tablespoons white wine vinegar; 3/4 cup extra virgin olive oil; Salt and cayenne pepper; 1/2 cucumber, peeled, seeded and diced

When we think of gazpacho most of us think of a cold chunky tomato-based soup. But this world-renowned export from the Andalucian region of Spain is actually one of many different types of soup — cold, hot, thin, red, green and white — which share the name gazpacho. White gazpacho remains closer than most modern varieties to the soup's origins as a simple combination of bread, nuts, salt, olive oil, and vinegar. Cucumbers, grapes and a pinch of cayenne elevate what was once a poor man's meal to a refined soup.

Recipe notes

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