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.