Ajoblanco (Spanish White Gazpacho) Recipe
Ajoblanco is a refreshing Spanish white gazpacho made with almonds, stale bread, garlic, olive oil, and sherry vinegar, served chilled and garnished with green grapes. This cold soup is perfect for warm weather and showcases the creamy texture and nutty flavors characteristic of Andalusian cuisine.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 5 servings
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Gluten Free
Ingredients
Base Ingredients
- 7 ounces bread (preferably stale)
- 3 cups cold water
- 9 ounces raw, peeled almonds
- 2 to 3 garlic cloves
- 1/2 cup extra virgin olive oil (plus more for garnish)
- 2 tablespoons wine vinegar (preferably sherry wine vinegar)
- Salt, to taste
Garnish
- White (green) grapes, halved and seeds removed
Instructions
- Soak the Bread: Roughly cut the bread into pieces and place in a large bowl. Add the cold water and let the bread soak until it is softened, which will help create the base texture for the soup.
- Prepare the Almonds: If almonds are unpeeled, blanch them in boiling water for 1 minute. Then rinse under cold water and rub with a kitchen towel to remove the skins, ensuring a smooth soup.
- Pulse Almonds: In a food processor, pulse the peeled almonds several times, scraping the sides as needed, until they are finely ground into a powder.
- Prepare Garlic: Peel the garlic cloves and remove the central stem to avoid bitterness in the soup.
- Blend Ingredients: Add the powdered almonds, olive oil, vinegar, garlic cloves, and salt to the soaked bread and water mixture. Use an immersion blender to blend until smooth and creamy.
- Adjust Consistency: If the soup is too thick, add a bit more cold water gradually until the desired consistency is reached.
- Season to Taste: Taste the soup and add more salt if needed to balance the flavors.
- Chill Soup: Cover the soup and refrigerate for at least 2 hours. This chilling step is essential to develop flavors and serve the soup cold.
- Serve: Ladle the chilled ajoblanco into bowls. Garnish with a drizzle of extra virgin olive oil and a few halved, seedless white grapes for a sweet contrast to the nutty soup.
Notes
- Using stale bread is traditional and helps thicken the soup without adding too much moisture.
- Removing the garlic core reduces bitterness, making the garlic flavor milder and more pleasant.
- If you prefer a thinner soup, adjust water quantity after blending to your liking.
- The grapes add a fresh, slightly sweet contrast that complements the savory soup perfectly.
- Ajoblanco is best served well chilled and can be made a day ahead to allow flavors to meld.
Find it online: https://marthatasty.com/ajoblanco-spanish-white-gazpacho-recipe/
