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White Gazpacho

epicure 4 July 2017
Type of Meal
Vegetarian-friendly No

Stave off the summer heat with this refreshing cold soup from Andalusia. Enjoy the contrasting textures of velvety soup with the crunch of croutons and garlic crumbs.

Serves 4
Prep time 30 minutes + 24 hours marination
Cook time 20 minutes

4 medium cucumbers, peeled and roughly chopped
15 white seedless grapes
50g flaked almonds
3 stalks tarragon
75ml extra virgin olive oil
1 tsp salt
1 tbsp good quality clear honey

  • Combine all ingredients in a vacuum pack, zip lock or airtight container, then leave to marinate for 24 hours in the chiller.
  • In a liquidizer, blend ingredients until finely blended, then pass mixture through a fine sieve.
  • Season with extra salt or even vinegar and honey, to taste.
  • Keep chilled until ready to serve.


tarragon oil
vegetable oil, for frying
50g tarragon (1 bunch), washed and pat dried
100ml grape seed oil

  • Heat enough vegetable oil to 140°C in a small pan to fry tarragon until they turn translucent.
  • Remove tarragon and place in grape seed oil. Blend immediately – the oil and tarragon will need a few minutes to combine properly.
  • Pass oil through a fine sieve, then set aside.


sourdough croutons
2 slices of sourdough bread, roughly torn into cubes
2 tbsp extra virgin olive oil
1 clove garlic, crushed
1 pinch of salt

  • Toss sourdough in oil, garlic and salt.
  • Bake at 180°C for 5 minutes until golden brown and crispy.


fried garlic crumbs
3 cloves garlic, peeled and finely chopped
50ml vegetable oil

  • On medium heat, cook garlic in oil in a small pan until golden brown.
  • Strain off oil and pat dry garlic.


to assemble
8 small strips of cucumber
1 tbsp good quality white wine vinegar
sourdough croutons
fried garlic crumbs
4 good quality black grapes, such as witch finger grapes (available from major supermarkets)
tarragon leaves, to garnish
tarragon oil

  • Place cucumber strips in white wine vinegar for a few minutes to lightly marinate.
  • Fill bowls with chilled gazpacho until ⅔ full.
  • Carefully top gazpacho with sourdough croutons, fried garlic crumbs and black grapes, then finish with fresh tarragon leaves and tarragon oil.

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