White Gazpacho : Ajo Blanco

Ingredients
( 10 Servings )

SOUP
10 cups 1 ¼-inch peeled English hothouse cucumbers
4½ cups stemmed green grapes
3 cups 1-inch cubes crustless sourdough bread
1⅓ cups slivered almonds, lightly toasted
2½ tablespoons minced garlic
1½ teaspoons fine sea salt plus more for seasoning
1⅓ cups plain whole-milk Greek yogurt
⅓ cup extra-virgin olive oil
⅓ cup Sherry vinegar
⅓ cup verjus or 2 Tbsp. Champagne vinegar plus 3 Tbsp. water
2½ tablespoons almond oil (optional)
½ teaspoon honey

GARNISHES
½ ¼-inch cubes crustless sourdough bread
1 tablespoon olive oil plus more for garnish
Sea salt
16 green grapes, halved lengthwise
16 red grapes, halved lengthwise
½ ¼-inch cubes unpeeled English hothouse cucumber
2 tablespoons minced fresh chives
2 tablespoons slivered almonds, toasted

Step 2
Transfer cucumber mixture with any accumulated juices to a blender and purée until very smooth. Strain through a fine-mesh sieve into a large bowl. Vigorously whisk in yogurt, olive oil, vinegar, verjus, almond oil (if using), and honey until smooth. Chill until cold, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Step 3
Preheat oven to 350°. Toss bread with 1 Tbsp. oil; season with salt. Scatter bread over a small rimmed baking sheet.

Step 4
Bake bread cubes until golden brown, 7–8 minutes; let cool. Do ahead: Croutons can be made 1 day ahead. Store airtight at room temperature.

Step 5
Season soup to taste with salt. Divide among chilled bowls. Garnish with green grapes, red grapes, cucumber, chives, almonds, and croutons. Drizzle with oil.