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.
In two batches, purée 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.
Andalusia recipes: The Romans taught the Andalusians how to cultivate wheat and vines and used the fish from the seas to produce the best "garum" in the empire. The Arabs taught the Andalusians how to grow fruit and vegetables. They used irrigation systems and improved the cultivation of olive trees and the production of oil. Furthermore, the Greeks, Phoenicians, Carthaginians and Visigoths left their mark on the art, science, culture and gastronomy of Andalusia.
Traditional Gazpacho. This is the most traditional and basic gazpacho recipe. If you've never tried gazpacho before, you should start by this one to appreciate the subtle differences amongst the different recipes we offer.
Salmorejo. Similar to a traditional tomato gazpacho but richer and smoother, this delightful cold soup is typical of the Cordoba table. In Cordoba, they use dried country-style bread; plain rolls will also work.
Ajoblanco, a white version of gazpacho, is believed to have originated with the moors. If a silkier texture is desired, try soaking the blanched almonds in milk before processing. This will enhance the soup's delicate creaminess.
Green Gazpacho. Unlike the classic gazpacho recipes, this soup relies on spinach, lettuce, parsley, and mint for its freshness and texture. Although it is quite different from its more traditional gazpacho cousins, this version is every bit as refreshing.