Ajo Blanco (Spanish White Gazpacho)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 10 minutes
2. 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.

   ⏱️ 5 minutes
3. 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.

   ⏱️ 5 minutes
4. 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.

   ⏱️ 3 minutes
5. 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.

   ⏱️ 2 hours
6. 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.

💡 Pro Tips

• ✓For an extra smooth soup, you can strain the blended mixture through a fine-mesh sieve before chilling, pressing on the solids.
• ✓Ensure all ingredients, especially the water, are very cold before blending and chilling for optimal refreshment.
• ✓The consistency should be creamy but pourable, similar to a thin yogurt or heavy cream. Adjust with water as needed.
• ✓Grapes and melon are traditional garnishes, but you can also add croutons or finely chopped herbs.

🔄 Variations

• 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 (jamón serrano) on the side.

🥗 Nutrition

Per serving