Chilled White Grape & Apple Gazpacho

November 15, 2016

 

Sweet grapes and the bright flavor of Granny Smith green apple makes this refreshing chilled soup perfect for summer brunch and dinner tables. The olive oil adds clean flavor and a boost of healthy antioxidants! Soup can be made 1 day ahead, keep chilled.

Serves: 6-8

 

 

 

 

Ingredients:

  • 1 green apple (such as Granny Smith), peeled, cored, chopped

  • 1 large garlic clove, chopped

  • 3 cups 1” cubes day-old white country bread with crust removed

  • 1 cup seedless green grapes, halved, plus more for serving

  • ½ cup whole blanched almonds

  • ½ cup whole milk (OK to substitute Silk Almond Milk Original)

  • Kosher salt

  • ¾ cup Olive Obsession extra-virgin olive oil plus more for serving

  • 3 TBS Olive Obsession Gravenstein Apple balsamic vinegar plus more for serving (or red wine vinegar for a savory soup)

  • Freshly ground black pepper

  • ½ cup sliced almonds

 Preparation:

  1. Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.

  2. Transfer soup base to a blender and purée, adding water 1 tablespoon at a time if too thick, until smooth. With motor running, gradually add ¾ cup oil and 3 Tbsp. vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired.

  3. Strain soup through a fine-mesh sieve or chinois into a large bowl; cover and chill until very cold, about 2 hours.

  4. Preheat oven to 350°. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.

Divide soup among bowls. Add a few halved grapes cut side down and top with toasted almonds; drizzle with oil and vinegar.

 

 

 

Divide soup among bowls. Add a few halved grapes cut side down and top with toasted almonds; drizzle with oil and vinegar.

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