Chef Annette’s Gazpacho Blanco

bowl of white gazpacho with cucumber caviar
photo and recipe by Chef Annette Tomei

I don’t really rely on measurements in this recipe. The quantities listed are approximate (at best). Trust your instinct and your palate!


1 English (hothouse) cucumber, peeled and cut into large chunks

1-2 tomatillos, washed and cut into quarters 

kosher salt

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. You can use white/dry vermouth if you don’t have sherry

finely ground blanched almonds (or good quality almond flour)


  • if you like a bit of heat, add 1/2 jalapeno (with or without the seeds to make more spicy)
  • agave syrup if it needs a dash of sweetness
  • celery bitters will give some dimension
  • fresh cilantro or parsley leaves will add color as well as flavor


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


Cocoa nib gremolata: equal parts lemon zest, cocoa nibs, and chopped parsley

Cucumber caviar made with Modernist Cuisine Spherification Kit (not sponsored)

Looking for another awesome gazpacho recipe? How about one that’s an aphrodisiac?

Check out my recipe for Watermelon Gazpacho on Eat Something Sexy (and learn more about aphrodisiacs while you’re there!)

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