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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.