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A cool and refreshing soup made of green grapes and crushed almonds, it’s creamy, zesty and supremely satisfying.

Table of Contents

About the recipe

White gazpacho, also known as ajo blanco, is a chilled soup with a long history. According to The Nibble, it dates back to the Roman Empire, possibly older. That’s right. White gazpacho is so good that people have been making it since BC.

I like this particular version of white gazpacho from Chef Annette Tomei, a former restaurant owner and longtime Eat Something Sexy contributor for two reasons:

Although many ajo blanco recipes rely on large quantities of raw garlic for a punch of flavor, Annette uses more subtle ingredients to give her soup a balance of sweet and savory notes.
A common ingredient in white gazpacho is stale bread. But the version below skips the empty carbohydrates for energy-boosting blanched almonds. This keeps the soup celiac-friendly. And it’s also great for anyone looking to increase protein or reduce carbs.

Ingredient notes

You might notice that the recipe doesn’t have a lot of specific quantities. This is something I love about Annette’s cooking. However, I understand if you feel intimidated by this concept.

If you’ve never cooked this way, I suggest that you start with less, not more. You can always add more of any ingredient but once it’s blended in, you can’t take an ingredient away.

I recommend being especially restrained with the salt and pepper. The idea of this soup is to let the flavor of the fresh, ripe produce shine.

Also, make sure to add in the ground almonds or almond meal slowly, by spoon. You don’t want to thicken the soup too much because it will continue to thicken while it rests.

Variations

If you’d like to spice up your soup, Annette recommends adding 1/2 jalapeno pepper to the food processor or blender with the tomatillo and cucumber.

If you’d like your soup sweeter, stir in a small amount of agave syrup before serving.

Annette suggests her favorite garnish for the soup, which includes crunchy, earthy cocoa nibs. If you’ve never worked with cocoa nibs before, you’re in for a treat! They add texture and a hint of (not sweet) chocolate-y flavor to dishes. They can be sprinkled on everything from a basic green salad to ice cream with fudge sauce.

Tips for the best soup

Use high-quality, fresh produce to make this soup. Because nothing is cooked, this gazpacho recipe is designed to showcase the ingredients. You want to make sure they’re of the highest quality possible to get the best flavor.
Plan your time wisely. This soup needs 2-3 hours to chill before serving.

Why you should serve it on date night

Earlier I mentioned that this was a soup of ancient Rome. And those people were known for being randy. So that alone should tell you this soup is going to help bring some heat to your romantic evening.

And what those Romans didn’t know but seemed to understand anyway was that this soup’s main ingredients all contain nutrition vital to sexual health.

Grapes, almonds and cucumbers all make my list of the world’s best aphrodisiac foods because they not only have historic ties to romance but they can help boost your sex life. So bookmark this soup recipe for the next time you want to plan an intimate evening at home with that special someone.

More chilled soup recipes

Watermelon Soup with Jicama Salsa

Creamy Fresh Corn Soup

White Gazpacho

Print Recipe

This easy, chilled soup recipe can be made in advance and chilled until serving. A delicious blend of grapes, cucumber and almonds, it's a healthy and sexy dish great for a dinner party or date night.

Cuisine Spanish

Dish Type soup

Cooking Style Easy, fast, Vegetarian

Diet and Health Healthy, vegan

Seasonal summer

Ingredient Almonds, cucumber, Green Grapes

Prep Time 15

Chilling time 2

Total Time 2 15

Servings

Calories 168

Author Annette Tomei

Equipment

1 Food processor or blender

Ingredients

1 English cucumber peeled and cut into large chunks
1-2 Tomatillos washed and cut into quarters
Green seedless grapes – at least a cup more if you like or if they’re small juice of 1/2 lime (about 1 Tbs)
Splash of good sherry vinegar or just drinkable sherry if you have it
Salt and pepper to taste
Finely ground blanched almonds or good quality almond flour

For the garnish (optional)

1 tsp Cocoa nibs
1 tsp Lemon zest
1 tsp Parsley finely chopped

Instructions

In a food processor (more texture) or blender (smoother), blend the cucumber
and tomatillo with a bit of salt.
Add the grapes. Puree till almost smooth.
Taste.
Add the liquids, pulse.
Taste.
Season well.
Remove from the blender to a large bowl.
Stir in the almond meal a bit at a time to thicken (it will continue to thicken
slightly as it rests).
Taste again. Adjust seasoning.
refrigerate at least a few hours before serving – adjust seasoning again before
serving, as needed.

Notes

I don’t use precise measurements for this recipe... these quantities are rough. Trust your instinct.

This soup can also be served as a shooter for passed appetizers or a buffet.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide. She is also a Certified Nutrition Coach awarded by the International Sports Sciences Association and she is a California Certified Massage Therapist.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

A Sexy White Gazpacho Recipe for Date Night