An Andalusian white gazpacho, velvety, cool, and delicately garlicky, where almonds add a milky, refined texture. Served ice cold with grapes, it makes an ideal summer appetizer.
Ingredients
- 200 g blanched almonds
- 100 g crustless stale country bread
- 700 ml cold water
- 1 clove garlic
- 80 ml extra-virgin olive oil
- 2 tbsp sherry vinegar
- 1 pinch fine salt
- 150 g seedless green grapes
- to taste ground white pepper
Method
- Soak the bread in a portion of the cold water until it is very soft and spongy to the touch, then squeeze it lightly without wringing it dry.
- Place the almonds, softened bread, and germ-free garlic in a blender jar; blend until you have a pale, thick, and almost smooth paste.
- Gradually pour in the remaining cold water while blending, until the soup becomes fluid, white, and homogeneous.
- Add the sherry vinegar and salt, then blend again; taste, the mixture should be sweet, cool, slightly tart, and discreetly garlicky.
- Stream in the olive oil while the blender is running, until you have a satiny, slightly emulsified texture.
- Pass the soup through a fine-mesh sieve if you want a very smooth texture, then adjust with a little white pepper and, if needed, a touch of salt or vinegar.
- Cover and let rest in the refrigerator until the ajo blanco is very cold; the texture should be velvety and the flavors melded.
- Serve in chilled ceramic bowls, with halved or whole green grapes, and a thin drizzle of olive oil just before eating.
Nutrition
Per serving
- Energy
- 559.6 kcal
- Protein
- 12.76 g
- Carbohydrate
- 30.81 g
- Fat
- 45.45 g
- Fibre
- 6.61 g
- Calcium
- 130.43 mg
- Iron
- 2.21 mg
- Magnesium
- 146.73 mg
