This dish is a modern adaptation of Malaga's Ajo Blanco (white almond soup). Unlike the ajo blanco, however, this version omits the almonds and relies on sour cream and yogurt for its unmistakable creamy texture. Almonds are reserved for a crisp garnish.
Ingredients - White Gazpacho
Preparation - White Gazpacho
In two batches, puree all the ingredients except for the almonds and grapes in a food processor. Combine both batches in a large bowl and refrigerate for several hours or overnight.
Immediately before serving, garnish individual servings with the slivered almonds and grapes.