Gazpacho blanco con uvas; that is, white gazpacho with grapes. It’s a cold soup made of almonds and garlic, with grapes added for contrast. There’s a version of it on the menu at Jaleo that I was attempting to reproduce. The only time-consuming part is to blanch the almonds, which is unavoidable if you want to end up with the right color. Process the almonds with garlic, bread crumbs, olive oil, and a little sherry vinegar. Add water to adjust the thickness, then chill; it might need a little more water or olive oil when ready to serve. Garnish with grapes. It is not, I’ve found, very good the next day; the garlic flavor will settle in and the soup will congeal and take on a porridge-like texture.
(Photo: Parque del Buen Retiro, Madrid.)
365 Days of Food 