If you are looking for chilled soup ideas going into this summer, try making ajo blanco, also known as white gazpacho.

Ajo Blanco - White Gazpacho

If you are looking for chilled soup ideas going into this summer, try making ajo blanco, also known as white gazpacho.

Ingredients

  • 4 oz peeled or Marcona almonds
  • 2 ¼ cups water
  • 2 cups breadcrumbs made from stale bread (½” cubes)
  • ½ cup Extra virgin olive oil
  • 1 clove garlic (chopped)
  • 1 Tbsp sherry vinegar (or more to taste)
  • 1 tsp kosher salt ( or more to taste)
  • Green grapes (washed and cut in half, as garnish)
  • 2 Tbsp almonds (toasted and sliced, as garnish)

Instructions 

  • Combine breadcrumbs and water and allow breadcrumbs to absorb the water for roughly one hour.
  • Combine the water and breadcrumbs in a blender with the almonds and garlic and blend until combined.
  • Slowly stream in the olive oil with the blender running to emulsify the oil into the mixture.
  • Add sherry vinegar and salt to taste.
  • Chill in the refrigerator for at least one hour before serving.
  • Garnish with toasted almonds and sliced grapes.

Notes

This soup can be prepared a day ahead and kept in the refrigerator.
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