Ajo Blanco - White Gazpacho With Garlic And Almonds – a delicious recipe with white garlic, white bread, blanched almonds, cold filtered water, Virgin Olive Oil, Sherry Vinegar. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
["Put the almonds, peeled garlic cloves and white bread crumb in a bowl with the water and allow to soak 2 hours (preferably overnight).
2
Drain, reserving the water.", "Put the 4 ingredients in a food processor and blitz until the mixture is a paste. Here you will notice a big difference using overnight soaked almonds, they will give you a creamier mixture and will be easier to process.", "Add salt, Sherry vinegar and the reserved water and process again.", "Add the olive oil in a drizzle and process until smooth and velvety.
3
Check for salt and vinegar.", "Put a mesh colander over a big bowl and pour the soup in it. With the back of a ladle, press on the solids to extract all the liquid out.", "Cover the bowl with cling film and refrigerate - better overnight as all the tastes improve.", "Serve with white grapes cut in halves and deseeded, a drizzle of olive oil and a pinch of Fleur de Sel."]
870
kcal
Calories
66
g
Fat
55
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 white garlic cloves - young, 3 cups white bread - crumb only, 2 cups blanched almonds, 2 1/2 cups cold filtered water, and more.
Yes, Ajo Blanco - White Gazpacho With Garlic And Almonds falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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