Chilled White Almond Gazpacho Recipe

Receta de Ajo Blanco

20 Minutes

6 servings

Ingredients

1 cup blanched Marcona almonds, pre-soaked in water for at least an hour, strained
1 clove of garlic, peeled
3 cups ice water
3 cups day old crusty white bread cubes
2 tsp sherry vinegar
1/4 cup of extra virgin olive oil
Sea salt to taste
Seedless green grapes, halved

Nutritional Facts

Serving Size 13.2 oz/373 gr
Calories 324
Calories From Fat 172
Total Fat 19.4 gr (30%)
Saturated Fat 2.8 gr (14%)
Trans Fat 0 gr
Cholesterol 0 mg
Sodium 629 mg (26%)
Total Carbohydrates 33 gr (11%)
Fiber 4 gr (16%)
Sugars 10 gr
Protein 6 gr (13%)
Vitamin A 44%
Vitamin C 115%
Calcium 6%
Iron 14%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

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.

Steps

In a blender, combine almonds, water and garlic and blend on high, until the mixture is smooth and creamy. 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. Cover and refrigerate until very cold, at least 2 hours. 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.)