This soup is also called Gazpacho Blanco  or Gazpacho Malagueño as it is typical of Malaga as well as the region of Extremadura. There is quite a discussion in sources of the history of gazpacho as well as its etymology. Gazpacho, it seems, originated in modest, humble households of fishermen or shepherds as they crumbled up bread, added oil, liquid and whatever else was at hand. A poor man’s subsistence diet that evolved into interesting summer soups – the most known of the variations is the Gazpacho Andaluz made with a base of tomatoes.

Blanched Spanish almonds are available at most food markets.

This gazpacho is light and a good introduction to summer meal such as grilled meat.

Ingredients:

1. 1 cup blanched Spanish almonds
2. 4 small slices day-old French bread, crust removed
3. 2 cloves garlic
4. 1 tsp salt
5. 6 Tbs. olive oil
6. 3 Tbs. white wine vinegar
7. 2 cups ice water
8. freshly ground pepper
9. 1 cup white grapes, peeled & sliced.

Directions:

1. In a food processor finely grind the almonds.
2. Remove the bread’s crust and soak in water.  Squeeze the bread dry.
3. Add the bread and the garlic to the food processor and pulse until the bread and garlic are well incorporated into the ground almonds.
4. Slowly add the olive oil and vinegar, and enough of the water until the soup is of a creamy consistency.
5. Pour into a bowl and add remaining water until the soup is of the consistency you prefer.  Season with salt & pepper
6. Stir in the grapes just before serving.  Ladle into chilled bowls and serve.