White Gazpacho

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Updated: August 5, 2011 4:23PM

MAKES 4 SERVINGS

2 slices day-old white or French
bread, crusts removed

2 cups white grape juice

1/2 cup pine nuts (preferably
Italian)

1 cup green grapes

1 garlic clove

2 tablespoons olive oil

2 tablespoons almond or
walnut oil

1 tablespoon champagne
vinegar, or to taste

1/8 teaspoon ground white
pepper, or to taste

In 350-degree oven or toaster oven, lightly toast nuts until they just begin to release their oils, about 5 minutes (do not brown). Add nuts to bread mixture in blender, along with grapes and garlic, and puree until coarsely chopped. Add oils, vinegar, salt and pepper; pulse until completely smooth, about 2 minutes. Chill soup at least 30 minutes.

To serve, divide soup among four chilled bowls. Serve with chilled shrimp and/or mixed green salad tossed with olive oil, champagne vinegar, sea salt and freshly ground black pepper.

Adapted from Chris Pandel,

the Bristol

Nutrition facts per serving: 464 calories, 35 g fat, 3 g saturated fat, 0 mg cholesterol, 33 g carbohydrates, 19 g sugars, 8 g protein, 243 mg sodium, 3 g fiber