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Jaleo White Gazpacho


  • 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


  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.

Yield: 6 servings

Source: Executive Chef Jose Andres - Jaleo, Washington, DC

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