White Gazpacho, also known as Ajo Blanco, is a refreshing, chilled Spanish soup that’s perfect for warm days. Unlike the more common red gazpacho made with tomatoes, this version is made with a base of almonds, garlic, bread, and olive oil, blended into a silky, creamy soup. The subtle flavors of the almonds are complemented by the tanginess of white wine vinegar and the freshness of cucumber and green grapes, giving the soup a delicate balance of savory and sweet. This elegant, no-cook soup is light, healthy, and ideal for entertaining or as a cooling starter for a summer meal.
Ingredients
- 1 cup blanched almonds
- 2 slices day-old white bread, crusts removed
- 2 cloves garlic, peeled
- 1 cucumber, peeled and diced
- 1/2 cup seedless green grapes
- 3 tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- 2 cups cold water (plus more as needed)
- Salt and pepper to taste
- 1/4 cup sliced green grapes and cucumber for garnish
- Fresh mint or parsley for garnish (optional)
Instructions
- Soak the bread: Tear the bread into pieces and soak it in cold water for about 5 minutes. Squeeze out excess water and set aside.
- Blend the ingredients: In a blender, combine the blanched almonds, soaked bread, garlic, cucumber, green grapes, white wine vinegar, olive oil, and cold water. Blend until smooth and creamy. Add more water if needed to reach your desired consistency.
- Season and chill: Season the gazpacho with salt and pepper to taste. Transfer the soup to a bowl or container, cover, and refrigerate for at least 2 hours to let the flavors meld and to chill thoroughly.
- Serve: Stir the soup before serving and divide it into bowls. Garnish with sliced green grapes, diced cucumber, and a drizzle of olive oil. Add fresh mint or parsley for a burst of color and flavor, if desired.
This White Gazpacho is a smooth, cooling soup with delicate flavors that make it a refreshing and sophisticated choice for warm weather meals or elegant dinner parties.
