White Almond Gazpacho

(Bartolomé's Málaga-style White Gazpacho)

from "La Cocina de Mamá " by Penelope Casas

Serves 4

Penelope writes -

"A gazpacho typical of Malaga that relies on blanched almonds for its pure white color and creamy consistency. Sweet green grapes are the essential counterpoint to the soup's tang of garlic and vinegar.

Chef Bartolomé Rodrigo Lucena, a native of Andalucia whose love of cooking began at his mother's side, is today the chef at Malaga's Parador de Gibralfaro, a government-sponsored hotel spectacularly set on a hilltop with extraordinary views of the city's port and the Mediterranean sea.

The shrimp that Bartolomé adds to this traditional gazpacho are unorthodox, to be sure, but give a lovely flavor counterpoint. "

INGREDIENTS:

One 6-inch piece cut from firm-textured French-style bread, crusts removed

1/2 pound (about 1 1/2 cups) blanched almonds

2 garlic cloves, coarsely chopped

2 tablespoons sherry vinegar

1 teaspoon sea salt

1 cup mild extra virgin olive oil

4 cups ice water

16 to 24 skinned seedless green grapes, or 16 small balls of green melon or apple

12 small cooked and shelled shrimp, optional

Preparation:

• - Soak the bread in water and squeeze dry. Place it in a food processor, add the almonds and garlic, and blend until very smooth.
• - Add the vinegar and salt, and with the motor running, add the oil in a thin stream until fully incorporated.
• - Gradually pour in the ice water.
• - Transfer to a covered bowl and chill for several hours or overnight.
• - Before serving, taste for salt and vinegar and adjust if necessary.
• - Serve in small soup bowls and garnish each serving with 4 to 6 grapes or melon or apple balls and 3 shrimp.