We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
White Gazpacho with Green Grape Granita
Early Summer 2012
While most of us are familiar with red gazpacho, a white version that originated inAndalusia, Spain’s southernmost region, is just as good. While the soup is composed of almonds, garlic and bread, here the usual topping of sliced grapes is turned into a bright, refreshing granita flavoured with just a splash of sherry.
GAZPACHO
2 cups (500 mL) blanched almonds
½ cup (125 mL) extra virgin olive oil
5 cloves garlic, peeled and thickly sliced
2 cups (500 mL) chopped stale Italian bread, crust removed
½ cup (125 mL) low-fat yogurt
1½ cups (375 mL) peeled and chopped
English cucumber
3 tbsp (45 mL) sherry vinegar
1 tsp (5 mL) salt
1 tsp (5 mL) sugar
¼ tsp (1 mL) sweet smoked paprika
GRANITA
1½ cups (375 mL) green seedless grapes
½ cup (125 mL) chopped unpeeled
English cucumber
1 tbsp (15 mL) fino or manzanilla sherry
1 tsp (5 mL) lemon juice
½ tsp (2 mL) sugar
1 Preheat oven to 325°F (160°C).
2 Place almonds on cookie sheet and roast for 10 to 12 minutes, or until fragrant and lightly golden. Allow to cool.
3 Heat olive oil over medium-low heat, add garlic and cook until garlic has softened but not browned, about 5 minutes. Remove from heat. Using a slotted spoon, remove garlic and set both oil and garlic aside.
4 Place bread in a medium bowl and pour cool water over to cover. Allow bread to soften, strain water, and gently squeeze excess water from bread.
5 Combine almonds, bread, garlic, yogurt and cucumber in a blender. Pulse until a paste forms. Add 2 cups (500 mL) cold water and process on high speed until almonds have a very fine texture, 3 to 4 minutes. Reduce speed and slowly add ¼ cup (60 mL) of the reserved olive oil. (Reserve remaining oil for garnishing soup.) Add vinegar, salt, sugar and paprika. Pulse to combine. Pour soup into a glass pitcher or bowl, cover and refrigerate overnight.
6 For granita, combine all ingredients in a blender and process until liquefied and very smooth. Strain through a fine-mesh sieve into a shallow non-reactive dish, roughly8 inches (20 cm) square. Place in freezer. Stir to break up after 1 hour, cover and return to freezer until frozen through, about 2 hours longer.
7 When ready to serve, check soup for seasoning. Add more vinegar and salt to taste if necessary. (If soup is too thick, thin with a small amount of cold water.)
8 Pour soup into 4 chilled soup bowls. Using a fork, scrape granita into granules. Top each soup with a generous spoonful of the granite and a drizzle of reserved olive oil.
Serves 4
