White Gazpacho


2 cups crustless stale bread, broken into pieces
2 cups vegetable stock
1 ½ tsp salt
1 cup slivered blanched almonds, as garnish
3 tsp Pastene Minced Garlic
2 cups seedless green grapes, sliced in half
2 medium cucumbers, peeled, seeded and chopped
2 Tbsp Pastene Organic Apple Cider Vinegar
¼ cup Pastene Extra Virgin Olive Oil
chives, chopped, for garnish


  • Warm the stock on medium low heat. Add the bread and remove from heat.
  • Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized and the contents look like a rough paste.
  • Add the soaked bread and stock into the food processor, followed by the grapes and cucumbers. Pulse until the mixture is a rough purée.
  • Add 2 tablespoons of the vinegar and pulse a few seconds to combine. 
  • With the food processor running, slowly pour in the olive oil.  Taste and add more salt, if needed.
  • Chill before serving, garnish with chopped chives and almonds.

Product Used

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