Jaleo White Gazpacho

Yield: 6 servings

Ingredients

• 7 ounces blanched almonds
• 1 ounce garlic cloves
• 2 1/2 cups water
• 1 1/2 ounces bread
• 1 1/2 ounces freshly pressed white grape juice
• 1 1/2 ounces sherry vinegar
• 1 cup extra virgin Spanish olive oil
• Salt and white pepper, to taste
• 18 grapes, peeled and halved

Instructions

1. Combine almonds, garlic and water in saucepan. Bring to a boil; cool slightly.
2. Place mixture in food processor with remaining ingredients except grapes. Puree until frothy, season to taste and and refrigerate.
3. Serve cold and garnish with grapes.

Attribution

Executive Chef Jose Andres - Jaleo, Washington, DC