Your Gazpacho Blanco Soup Guide
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Cooking Tip
A cold soup needs to be thoroughly chilled - always.
Making your cold soup a day ahead of time helps to thoroughly chill the soup by refrigerating it. And chilling the bowls or cups you are going to serve the soup in will help it stay cold longer. |
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Gazpacho Blanco Soup
This delicious Gazpacho Blanco Soup is a nice twist on an old theme. Chock full of savory vegetables like all Gazpacho Soups, this has the added sweetness of white grapes to give it that delectable flavor that only grapes have. Add in the yogurt and you have a perfect and pleasing way to cleanse your palate. This soup works well as a first course.
Want to learn a little more about where gazpacho came from? Check out our Gazpacho History page.
What you'll need:
- 1 lb. of white grapes (seedless)
- 3 cucumbers (chopped and seeded)
- 1 shallot (chopped)
- 1 garlic clove (minced)
- 2 cups yogurt (plain)
- 1/4 tsp. salt
- 1/4 tsp. white pepper
- hot pepper sauce to taste
- sliced almonds (toasted)
What to do:
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Purée the most of the grapes in a blender - keep a small amount of them apart for garnishing the soup later. Strain out all the skins and but reserve the juice and return to the blender.
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Next, add the cucumber, shallot, and the garlic. Purée into the grape juice.
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Next, blend in the yogurt and season with the salt, pepper, and the pepper sauce. All you'll need to do is refrigerate the soup until cold and then serve when you are ready.
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Garnish with grapes chopped in half and sprinkle lightly with the sliced toasted almonds.
Serve up in chilled soup bowls. This delicious recipe serves 4-6 people.
More great Gazpacho soup recipes:
Chunky Gazpacho Soup
Creamy Gazpacho Soup
Garden Gazpacho Soup
Traditional Gazpacho Soup
For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.
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