Description
Ajo Blanco (aka White Gazpacho) is a delicious summery appetizer. It’s a Spanish cold soup made with bread, Marcona almonds, garlic, and sherry vinegar in just 10 minutes! Vegan.
Ingredients
Units
- 3 cups French bread or sourdough bread, cubed and crusts removed
- 3 cups ice cold water
- 1 cup Marcona almonds (or blanched peeled almonds)
- 1–2 garlic cloves
- 2 tablespoons sherry vinegar, more to taste
- 1 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1/4 cup extra-virgin olive oil, more as desired
Instructions
- Place bread cubes, cold water, almonds, garlic, vinegar, salt and pepper in a blender and blend until completely smooth.
- Place the blender on medium-low and slowly stream in the olive oil (or add a little at a time), blending til creamy, smooth, and emulsified.
- Taste and adjust salt and vinegar to taste.
- Chill.
- Serve in bowls and garnish with green grapes (traditional), grape tomatoes, or figs, a drizzle of olive oil, and a sprinkling of pepper.
Notes
Soup is best served very, very cold!
Optional Variations: Replace 1 cup of bread cubes with 1 cup of ripe pear, apple or cucumber for a lighter version.
Ajo Blanco can be blended up to 3 days ahead and chilled in the refrigerator until ready to serve. Leftovers keep 4 days after making.
Serve as a first course in soup bowls or as an appetizer in mini appetizer cups. Or just keep it in a sealed jar in the fridge for midweek sipping.
To blanch the whole almonds, dip them in boiling water for 60 seconds. Drain, skins will slip right off.
Nutrition
- Serving Size: ⅔ cup
- Calories: 236
- Sugar: 1.6 g
- Sodium: 454 mg
- Fat: 16.4 g
- Saturated Fat: 1.8 g
- Carbohydrates: 17.8 g
- Fiber: 3 g
- Protein: 6.7 g
- Cholesterol: 0 mg