White Gazpacho (Ajo Blanco)

1. 1

   Preheat oven to 350u00b0F. Place nuts on a parchment lined sheet tray and toast until golden brown, about 8 minutes, turning half way through. Cool.

2. 2

   Add cucumbers, grapes and garlic to blender. Blend until pureed. Stir in 1 cup of bread cubes and almonds and allow to soak and soften for about 30 minutes. Blend until as smooth as possible. Stream in 3 tablespoons of oil gradually while blending. Strain through sieve.

3. 3

   Season with vinegar, lemon and salt to taste. Chill in the fridge.

4. 4

   While bread and almonds soak in soup, add remaining 2 cups of bread cubes to a medium sized nonstick pan. Toss in 1 tablespoon of olive oil and season with salt. Turn pan to medium and slowly brown while crisping up, tossing frequently. Add remaining tablespoon of oil after bread absorbs first portion. Cook until dried out and crispy, adjusting heat as needed, about 15 minutes. Cool.

5. 5

   Serve soup in bowls garnished with croutons, sliced grapes, chives and a drizzle of olive oil. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.