Quick Cook: Make this refreshing Green Grape and Almond Gazpacho

When my neighbor dropped off a bunch of grapes from his garden this morning, my mouth immediately started to water for ajo blanco. This gazpacho style from Malaga, which is on Spain’s southern coast, starts with the base shared by every Andalusian gazpachos — stale bread, garlic, salt, vinegar and olive oil — and adds green grapes and almonds. My version also throws in some cucumber and green bell pepper, because they’re piling up in my garden, and because they add some verdant freshness to this cold, tangy soup.

As with all gazpacho, serve it well chilled — the perfect dish for this hot Andalusian-style summer we’re having.

For a gluten-free version, simply leave out the water-soaked bread. Use blanched almonds for the gazpacho, but for the garnish I find I like them lightly toasted for added crunch and depth of flavor.

Green Grape and Almond Gazpacho

Serves 6 to 8

INGREDIENTS

3 to 4-inch hunk of crusty bread plus water for soaking

2 cloves garlic

1/3 cup white or red wine vinegar

1/3 cup olive oil

2 teaspoons salt

½ teaspoon ground cumin

1/3 cup sliced blanched almonds, plus more for garnish

2 to 3 cucumbers, peeled and sliced, plus more for garnish

1 green bell pepper, seeded and roughly chopped

¾ pound green grapes (about 2½ cups), plus more for garnish

DIRECTIONS

Cover the bread with water to soak.

Meanwhile, puree the garlic, vinegar, olive oil, salt, cumin and almonds in a blender until smooth and emulsified. Add the cucumber, bell pepper and grapes to the blender and puree until smooth. Finally, scoop the bread out of the soaking water and add it to the blender. Blend one final time until smooth, adding water to thin if necessary.

Chill for a minimum of 2 hours before serving.

Meanwhile, lightly toast some sliced almonds in a pan for garnish. Serve the soup in wide bowls garnished with thinly sliced cucumber, sliced grapes, lightly toasted sliced almonds and a drizzle of good olive oil.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.