Spanish Chilled Almond and Garlic Soup (White Gazpacho)

Name: Spanish Chilled Almond and Garlic Soup (White Gazpacho)
Cuisine: Spanish & Portuguese
Ingredients: 6 slices, hearty white sandwich bread, crusts removed; 4 cups, water; 2 1/2 cups (8 3/4 ounces) plus 1/3 cup sliced, blanched almonds; 1 , garlic clove, peeled; 3 tablespoons, sherry vinegar; , Kosher salt and pepper; Pinch, cayenne pepper; 1/2 cup, extra-virgin olive oil, plus extra for drizzling; 1/8 teaspoon, almond extract; 2 teaspoons, vegetable oil; 6 ounces, seedless green grapes, sliced thin (1 cup)

Side Dishes
Spanish & Portuguese
Vegan
Vegetarian
Soups

By Lan Lam ･ Appears in Cook's Illustrated July/August 2014, America's Test Kitchen TV

Think you know gazpacho? Meet its rich and creamy—but still light—predecessor.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 6 to 8

TIME 40 minutes, plus 3 hours chilling

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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