White Gazpacho Ajo Blanco
A refreshing, creamy chilled Spanish soup made from blanched almonds, garlic, and bread.
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Ingredients
- 200 grams Blanched almonds
- 100 grams Stale white bread (crusts removed)
- 2 cloves Garlic cloves
- 100 ml Extra virgin olive oil
- 2 tablespoons Sherry vinegar
- 500 ml Cold water
- 1 teaspoon Salt
- 1/2 cup Green grapes
- 1 tablespoon Toasted almond slices(optional)
Instructions
- 1
Soak the stale bread in a bowl with enough water to cover it for about 5 minutes.
- 2
Place the blanched almonds and garlic cloves into a high-speed blender.
- 3
Squeeze the excess water from the bread and add the bread to the blender.
- 4
Add the salt and half of the cold water, then blend on high until the mixture is very smooth.
- 5
With the blender running on low, slowly drizzle in the olive oil and sherry vinegar to emulsify.
- 6
Add the remaining cold water gradually until you reach your desired soup consistency.
- 7
Taste and adjust seasoning, then refrigerate for at least 2-3 hours until thoroughly chilled.
- 8
Serve in chilled bowls garnished with halved green grapes and a drizzle of olive oil.
Nutrition per Serving
410
Calories
8g
Protein
18g
Carbs
36g
Fat
4g
Fiber
5g
Sugar
580mg
Sodium
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