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Ajo Blanco
Spanish White Gazpacho
A refreshing and elegant cold soup from Andalusia, Spain, featuring blanched almonds, garlic, and stale bread. Perfect for a light summer starter or appetizer.
๐ง ์ฌ๋ฃ
- 200 g Blanched almonds(Ensure they are blanched (skin removed) for a smoother texture and lighter color.)
- 100 g Stale white bread(Crusts removed. Day-old or slightly dried-out bread works best. A baguette or similar white bread is ideal.)
- 2 cloves Garlic(Peeled. Adjust to your preference; start with 1-2 cloves if you are sensitive to raw garlic.)
- 2 tbsp Sherry vinegar(A good quality Spanish sherry vinegar is recommended for authentic flavor.)
- 100 ml Extra virgin olive oil(Use a mild-flavored olive oil to avoid overpowering the delicate almond flavor.)
- 300-400 ml Cold water(Adjust for desired consistency. Ice-cold water is crucial.)
- 1 tsp Salt(Or to taste.)
- 1 cup Green grapes(Seedless, halved or whole, for garnish.)
- optional for garnish Melon(Small cubes or balls of honeydew or cantaloupe, for garnish.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the bread: Tear the stale bread into rough chunks and place them in a medium bowl. Cover completely with cold water and let soak for about 10 minutes, or until softened. Squeeze out as much excess water as possible from the bread.
โฑ๏ธ 10 minutes - 2
Blend the base: In a high-powered blender, combine the blanched almonds, the squeezed-out bread, peeled garlic cloves, and salt. Blend on high speed until a thick paste forms. Scrape down the sides of the blender as needed.
โฑ๏ธ 5 minutes - 3
Emulsify the soup: With the blender running on low speed, slowly drizzle in the extra virgin olive oil in a thin, steady stream. Continue blending until the mixture is smooth and emulsified. This process helps create a creamy texture.
โฑ๏ธ 5 minutes - 4
Add liquids and blend: Pour in the sherry vinegar and about 300 ml of ice-cold water. Blend again until the soup is very smooth and has a creamy, pourable consistency. If it's too thick, add more cold water, a little at a time, until you reach your desired texture. Taste and adjust seasoning with salt or vinegar if needed.
โฑ๏ธ 3 minutes - 5
Chill thoroughly: Transfer the Ajo Blanco to an airtight container and refrigerate for at least 2 hours, or until completely chilled. The flavors will meld and deepen as it chills.
โฑ๏ธ 2 hours - 6
Serve: Ladle the chilled soup into bowls. Garnish generously with fresh green grapes (halved or whole) and/or small cubes or balls of melon. A drizzle of good quality olive oil can also be added.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an extra smooth soup, you can strain the blended mixture through a fine-mesh sieve before chilling, pressing on the solids.
- โEnsure all ingredients, especially the water, are very cold before blending and chilling for optimal refreshment.
- โThe consistency should be creamy but pourable, similar to a thin yogurt or heavy cream. Adjust with water as needed.
- โGrapes and melon are traditional garnishes, but you can also add croutons or finely chopped herbs.
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- Add a handful of fresh mint leaves to the blender for a subtle herbal note.
- For a richer flavor, soak the almonds in water overnight before blending.
- Serve with thinly sliced cured ham (jamรณn serrano) on the side.