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.

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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.