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Spanish Style White Gazpacho


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Spanish Style White Gazpacho


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Spanish Style White Gazpacho

White gazpacho is a classic Spanish chilled soup. A little sweet, a little tart, yet quite mild, it’s simple and satisfying. And it’s great for a summer supper. Lots of kids to serve? Double the honey. Want a fun garnish and have an extra 30 minutes? Cut the grapes in half and freeze before making the soup; then top the soup with grapes just before serving.


  • Prep Time : 20 min
  • Ready Time : 20 min


4-6 Servings


  • 2 cups seedless green grapes (about ¾ pound), plus more for garnish, halved
  • 6 peeled kirby cukes or 3 peeled, seeded Persian or 1 large peeled, seeded English cucumbers, cut into rough 1-inch dice (about 4 1/2 cups)
  • 1 cup (1-inch cubes) crustless, soft sourdough bread
  • 1 teaspoon kosher salt
  • 1 1/2 cups plain kefir (fermented milk beverage) or plain Israeli laban (yogurt beverage)
  • 2 tablespoons sherry vinegar or cider vinegar
  • 1 teaspoon mild honey
  • 2 tablespoons toasted almond oil
  • 1 cup toasted, salted, slivered almonds, garnish


1) If you would like to garnish the soup with frozen grapes, place a handful of halved grapes on a small tray or plate, cover with plastic wrap, and freeze for 30 minutes.  (Don’t freeze the 2 cups of grapes, though.)

2) In the bowl of a food processor or large blender, combine the cukes, the 2 cups grapes, bread, salt, kefir or laban, vinegar, and honey and blend until smooth.

3) With the processor or blender running, drizzle in the oil. It is ready to serve now, but excellent fully chilled. It will keep for 8 to 12 hours in the refrigerator, but will need to be reblended before serving.

4) When you are ready to serve, divide the reserved sliced grapes and almonds among the bowls and serve.

This recipe was loosely adapted from Bon Appetit’s White Gazpacho.


About Chef Tami Weiser


Before starting The Weiser Kitchen.com, I was a cerebral yeshiva student from the Five Towns, an artsy thespian, and a Vassar College girl. I studied anthropology and archeology as an undergraduate, worked on digs and traveled in the Middle East, Western Europe, and the United States. I did graduate work in ethnomusicology and Jewish world studies at the Jewish Theological Seminary, and then attended Law School in Miami, working as an editor in on the Inter-American Law Review. I have started large non-profit music schools, taught Hebrew School, run adult education programs and taught global Jewish cooking from my travels and studies. I am proudest of my family—my three incredible teenaged kids, my wonderful husband, my parents, sister and muchatunim. After attending the Institute for Culinary Education (ICE) and graduating with highest honors and a leadership award, I worked as a recipe editor, writer, and ebook developer. I've staged at numerous restaurants in the New York metro area, ghost-written for high-end chefs (shhh!), and worked in the recreational division at ICE. I've taught private students and at local cooking schools. I've been catering large scale charitable events for many years. Notably, I study with the iconic writer, food editor and my friend, Molly O'Neill.

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