Receta de Ajo Blanco - Chilled White Almond Gazpacho Recipe
La Tienda Kitchens
- 20 minutes
- 6 servings
This creamy, refreshing soup is a classic in Andalucía. The richness of the almonds is balanced by the garlic and sherry vinegar. Serve well chilled, garnished with white grapes or diced cucumbers.
Ingredients
- 1cup blanched Marcona almonds, pre-soaked in water for at least an hour, strained
- 1clove of garlic, peeled
- 3cups ice water
- 3cups day old crusty white bread cubes
- 2tsp sherry vinegar
- 1/4cup of extra virgin olive oil
- Sea salt to taste
- Seedless green grapes, halved
Preparation
STEP 1
In a blender, combine almonds, water and garlic and blend on high, until the mixture is smooth and creamy.
STEP 2
Add bread and blend on high again until very smooth. Blend in vinegar and olive oil. (If your blender is not high power, you may want to strain the soup through a fine mesh strainer.) Season with salt to taste.
STEP 3
Cover and refrigerate until very cold, at least 2 hours.
STEP 4
Give the soup a stir and serve garnished with grapes and a light drizzle of olive oil.
(Note: Roasted Marcona almonds can be substituted for the blanched almonds but will add a nuttier flavor.)