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Almond gazpacho
A Sophie Grigson recipe. This white version of gazpacho, thickened with almonds and bread every bit as good as the traditional Spanish dish, and even easier to make. An ideal first course for dinner parties.
What you need
- 1 clove-3 cloves garlic, peeled and roughly chopped
- 50 g blanched almonds, roughly chopped
- 50 g white breadcrumbs
- 3-6 tsp red wine vinegar or red wine vinegar
- 6 tsp extra virgin olive oil
- 600 ml cold water
- 250 g seedless white grapes, halved
- seasoning
Method
Place garlic (be warned - 1 clove alone is enough to give a noticeable kick!), almonds and breadcrumbs in a food processor with the vinegar, olive oil and a little salt. Process, adding a few tablespoons of water until you have a paste. Keep the motor running and trickle in the rest of the water. Transfer to a soup tureen and stir in the grapes.
Chill the soup for at least an hour before serving.
Stir then taste and adjust seasoning, adding a touch more vinegar if necessary to enhance the flavours (though not enough to make it vinegary).
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Preparation 10 minutes Waiting » 1 hour Chill 60+ Total 1 hour, 10 minutes -
Energy 140 kcal/serving Fat 5.63 g/serving Carbohydrates 79.14 g/serving Glycaemic Index 49 Glycaemic Load 6.54 
Serving suggestion
Dust lightly with paprika, or scatter with fennel, dill or chives just before serving.
Cook's tip
Ideally you should use muscatel grapes and peel them!
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 589 | 358 | 10475 | 8350 |
| Energy (kcal) | 140 | 85.7 | 2500 | 2000 |
| Protein (g) | 2.83 | 1.72 | ||
| Carbohydrate (g) | 13.5 | 8.21 | 345 | 275 |
| Fat (g) | 9.26 | 5.63 | 95 | 70 |
| Fat (saturated) (g) | 1.05 | 0.64 | ||
| Fibre (g) | 1.49 | 0.90 | ||
| Sodium (mg) | 51.5 | 31.4 | ||
| Salt (equivalent) (g) | 0.13 | 0.08 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 3.00 | 1.82 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.07 | 0.04 | 2 |
| Vitamin C (mg) | 4.66 | 2.83 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 2.97 | 1.80 | 10 |
| Zinc (mg) | 0.37 | 0.23 | 15 |
| Calcium (mg) | 34.8 | 21.2 | 800 |
| Folate (mcg) | 12.1 | 7.33 | 200 |
| Iron (mg) | 0.72 | 0.44 | 14 |
| Magnesium (mg) | 29.1 | 17.7 | 300 |
| Niacin (mg) | 0.76 | 0.46 | 18 |
| Pantothenic acid (mg) | 0.07 | 0.04 | 6 |
| Riboflavin (mg) | 0.10 | 0.06 | 1.6 |
| Phosphorous (mg) | 54.9 | 33.4 | 800 |
| Thiamin (mg) | 0.10 | 0.06 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
- Vegan
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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