Grapes, almonds, and dill create a refreshing twist to this traditional Spanish soup. Tip: Make it even better by using your own homemade vegetable broth.

This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.
Servings: Serves 4–6
  • 1 large English cucumber , peeled, seeded, and chopped
  • 2 1/4 cups seedless green grapes
  • 1 1/2 cups plus 2 Tbsp. blanched, salted almonds (preferably Spanish Marcona almonds)
  • 1 1/2 cups store-bought or homemade vegetable broth (recipe), chilled
  • 2 Tbsp. chopped fresh dill
  • 1 clove (small) garlic , peeled
  • 1/2 small shallot , peeled
  • 1/2 cup extra-virgin olive oil
  • 1 Tbsp. sherry vinegar
  • 2 Tbsp. sherry
  • Salt and freshly ground pepper
  • Directions
    Put cucumber, 2 cups grapes, 1 1/2 cups almonds, vegetable broth, 1 tablespoon dill, garlic, and shallot into a blender and puree until smooth, about 2 minutes.

    With the motor running, add olive oil gradually in a thin stream. Continue pureeing until very smooth, about 1 minute. Add vinegar and sherry and puree 1 minute more. The finished texture should be smooth, creamy, and just a bit grainy from the almonds. Season to taste with salt and pepper, then transfer gazpacho to a bowl. Cover and refrigerate until well chilled, or for up to 2 days.

    When ready to serve, thinly slice remaining grapes and finely chop remaining almonds. Pour gazpacho into bowls, and garnish with sliced grapes, chopped almonds, and remaining dill; serve immediately.

    Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).


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