White Gazpacho Soup

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Viewing recipe for Ninja® Master Prep® Model #: QB900


4 oz. Blanched Almonds,
3 Garlic Cloves, peeled,
4 Medium Slices of French Bread, crusts removed,
5 Tbsp Extra Virgin Olive Oil,
4 Tbsp Spanish Sherry Vinegar,
4 Cups Iced Water,
1 Tsp Salt or to taste,
3 oz. Seedless Green Grapes


  1. Soak the bread in the ice water and set aside.
  2. Combine the almonds, garlic, and salt in the pitcher and pulse until processed but not smooth.
  3. Add bread into pitcher and alternate with the olive oil pulsing until emulsion is formed.
  4. Add vinegar and remaining water. Season to taste.
  5. Pulse once more. Pour into small soup bowls and garnish with sliced grapes.
  6. Drizzle with additional olive oil.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.
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