Ajo Blanco (White gazpacho)

Ajo Blanco (White gazpacho)
Ajo Blanco (White gazpacho)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    green apple (such as Granny Smith), peeled, cored, chopped

  • 1

    large garlic clove, chopped

  • 3

    cups crustless 1" cubes day-old white country bread

  • 1

    cup seedless green grapes, halved

  • 1/2

    cup whole blanched almonds

  • 1/2

    cup whole milk

  • Kosher salt

  • 3/4

    cup extra-virgin olive oil plus more

  • 3

    tablespoons red wine vinegar plus more

  • Freshly ground black pepper

  • 1/2

    cup sliced almonds

Directions

Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day. Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add 3/4 cup oil and 3 tablespoons vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Keep chilled. Preheat oven to 350°F. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool. Divide soup among bowls; top with toasted almonds; drizzle with oil and vinegar.

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