White Almond and Grape Gazpacho

Why not cool down with a cold soup? This white almond and grape gazpacho is a twist on the classic Spanish version and has a light, silky feel to it
White Almond and Grape Gazpacho
ITP Images
White Almond and Grape Gazpacho
July 08, 2019
Preparation Time 15 minutes (plus steeping time)
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


50g white almonds
1 large clove garlic, finely grated
160g green seedless grapes, plus extra to serve
9 slices white bread, crust removed and cubed
250ml milk
80ml water
180ml olive oil
3 tbsp apple cider vinegar
spinneysFOOD Salt, to taste
Cracked spinneysFOOD Black Peppercorns, to taste

To serve

25g slivered almonds, toasted
Olive oil, to drizzle


  • 1

    Prepare the base for the gazpacho by combining the almonds, garlic, grapes, bread and milk in a large mixing bowl. Making sure the ingredients are covered, place in the fridge for at least 6 hours, or overnight

  • 2

    Pour the base into a high-speed blender and blitz until smooth, adding extra water or milk if necessary. While the blender is running, pour the olive oil into the mixture in a steady stream. Then add all the vinegar slowly. Once the gazpacho has emulsified, taste and season well with salt and pepper. Refrigerate until ready to serve

  • 3

    To serve, divide the gazpacho between four bowls and top with slivered almonds, sliced grapes and a drizzle of olive oil


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