Malaga Almond Gazpacho

Malaga Almond Gazpacho
Photo by Rita Maas


  • 1 tablespoon Sherry vinegar (preferably "reserva")
  • 2 cups water
  • 12 peeled cooked small shrimp
  • 24 seedless green grapes
  • 1 3-inch-long piece baguette
  • ½ teaspoon salt
  • ½ cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
  • + 2 more ingredients
    • ¼ pound whole blanched almonds
    • 1 garlic clove

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon ...

View full recipe at Epicurious


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