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I love chilled soups during the hot summer months – they are lovely, light and refreshing and won’t heat up the kitchen.


white gazpacho with crispy ham

1 to 2 tablespoons olive oil

3 cloves garlic, halved

1 cup whole almonds, toasted and roughly chopped

2 cups seedless grapes, plus more, halved, for garnish

1 cup peeled, seeded, chopped cucumber


1 to 2 cups cold water

sherry vinegar

4 slices ham

Heat oil in a medium skillet over medium heat. Once hot, add garlic and fry until golden and crisp.

Puree garlic and almonds until smooth. Add grapes, cucumbers and a pinch of salt and puree until smooth. Add 1 cup of water and puree, adding more if soup is too thick. Season to taste with salt and vinegar. Set gazpacho aside.

Set a large skillet over medium-low heat. Once hot, add ham. Fry until crispy, about 2 minutes per side. Transfer to a paper-towel-lined plate. Break crisped ham into bite-sized pieces.

Ladle gazpacho into chilled bowls and garnish with halved grapes and ham.


Recipe adapted from The Wall Street Journal, April 2014