White Gazpacho Recipe

Recipe Phillippa Cheifitz

The original recipe is by New Zealand food writer Ray McVinnie, from his cookbook Eat (New Holland, 2003).


2 garlic cloves

225g finely ground,

Blanched almonds

1 cup fresh, white breadcrumbs

7T mild, extra-virgin olive oil

About 3T sherry vinegar

4 cups iced water

Sea-salt flakes, to taste

Green melon shavings, for garnishing


To make the soup, purée the garlic, almonds, breadcrumbs and olive oil to a smooth paste in a food processor or with a hand blender. Add the vinegar and water, and blend until frothy. Season with salt to taste. Check the sweet-sour balance and add more vinegar if necessary. Chill well, and garnish with shavings of green melon to serve.

Serves 8

This article was originally featured in the House and Leisure 2013 Food issue.