Imagine a cold soup that’s both refreshing and nutty – that’s exactly what White Gazpacho (Ajo Blanco – Almond & Garlic Soup) delivers. This specialty soup is perfect for hot summer days when you need something light yet satisfying. With its creamy texture and vibrant flavors, it’s a true standout among cold soups.
This recipe is a wonderful way to showcase almonds and garlic, creating a unique balance of flavors that will impress your guests. Not only is it simple to prepare, but it also gives you a taste of traditional Spanish cuisine right in your own kitchen.
A Classic Almond and Garlic Cold Soup
White Gazpacho is a creamy, chilled soup made with blended almonds, garlic, and bread, resulting in a smooth and rich texture. This dish offers a delightful contrast of flavors, combining the nuttiness of almonds with the subtle bite of garlic, making it a refreshing choice for any occasion.
Ingredients
- 1 cup blanched almonds
- 2 cloves garlic, minced
- 2 cups day-old crusty bread, torn into pieces
- 3 cups cold water
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- Salt to taste
- Chopped cucumber and grapes for garnish
- Fresh mint leaves for garnish
Instructions
- Blend Ingredients: In a blender, combine the blanched almonds, minced garlic, torn bread, and cold water. Blend until smooth.
- Add Olive Oil and Vinegar: While blending, slowly drizzle in the olive oil and white wine vinegar until fully incorporated.
- Season: Taste the soup and add salt as necessary. Blend again to ensure an even consistency.
- Chill: Transfer the soup to a bowl and refrigerate for at least 2 hours before serving.
- Serve: Ladle the chilled soup into bowls and garnish with chopped cucumber, grapes, and mint leaves.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 220kcal
- Fat: 18g
- Protein: 6g
- Carbohydrates: 11g
