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White Gazpacho

Raquel Pelzel
  • 20 minutes
  • Serves 4

INGREDIENTS

1/4

English cucumber

2

Garlic cloves, small

2 1/2 cups

Grapes, green

1/2

Shallot, medium

1 tsp

Lemon juice

1 1/2 tsp

Kosher salt

2 1/2 tsp

Sherry vinegar

5/8 cup

Spanish extra-virgin olive oil, good-quality

2 cups

Almonds

2 cups

Ice water

1¼ cups stale 1-inch bread cubes from 1 to 2 large slices day-old bread