Looking for something easy to make on these last, hot days of summer? How about this simple, quick blender soup? I love this tomato-free version of the beloved Spanish gazpacho soup and I am pretty sure you will, too!
seedless green grapes are a refreshing and crucial ingredient for this soup
Some folks call this white gazpacho; I call it Spanish Gazpacho because of the sherry vinegar, which should be the best you can find. Whatever your preferred moniker, please give it a try; you’ll love it! Like most gazpachos, there is no cooking, no tending, no fussing. Mix everything together in a blender, season with salt and pepper, and go for it. Everyone is wowed by the unexpected flavors and refreshing coolness.
Serves 4 to 6
1 cup seedless green grapes
1/2 cup sour cream
1/3 cup sliced blanched almonds
3 slices white bread, crusts removed and cubed
2 cucumbers, peeled and diced
1 shallot, sliced
11/2 cups cold water
1/3 cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons salt
Freshly ground black pepper
In a large mixing bowl, combine all the ingredients and stir gently to mix. Blend in batches until very smooth. Season with salt and pepper if necessary.
Process the soup in a blender in batches. Taste and adjust the seasoning with salt and pepper.
sour cream smoothes the soup and gives it body