Ajo Blanco (Spanish White Gazpacho)

By Sylvia Fountaine | Feasting at Home · feastingathome.com

5 cups

A chilled Spanish almond and bread soup, silky-smooth and garlicky, finished with olive oil.

3 cups / 180 g French bread or sourdough bread, cubed and crusts removed	Blend bread, water, almonds, garlic, vinegar, salt & pepper until smooth	Stream in olive oil on medium-low, blend until creamy & emulsified	Taste and adjust salt and vinegar	Chill
3 cups / 720 ml ice cold water
1 cup / 140 g Marcona almonds (or blanched peeled almonds)
1–2 garlic cloves
2 tablespoons sherry vinegar, more to taste
1 teaspoon salt, more to taste
½ teaspoon pepper
¼ cup / 60 ml extra-virgin olive oil, more as desired

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