Dice enough unpeeled cucumber to equal 1/2 cup and slice enough grapes to equal 1/2 cup; cover and refrigerate.Advertisement
Peel the remaining cucumbers; cut into chunks. Working in two batches, puree the peeled cucumber, the remaining grapes, bread, broth, melon, 6 tablespoons almonds, garlic, oil, vinegar and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled,
at least 2 hours and up to 1 day.
Serve garnished with the remaining 2 tablespoons almonds and the reserved cucumber and grapes.
Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 1 day. Finish with Step 3 just before serving.
To make White Gazpacho vegetarian, use vegetarian “no-chicken” broth instead of regular vegetable broth for its rich flavor. Look for it with other broths in well-stocked supermarkets.
Toast nuts before using in a recipe for the best flavor. To toast whole nuts (pages 38, 44, 84), spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast small or sliced nuts or seeds (pages 44, 83, 90), cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
1/2 starch, 1 fruit, 1/2 vegetable, 2 fat