Ajo Blanco (Spanish White Gazpacho)
5 cups
A chilled Spanish almond and bread soup, silky-smooth and garlicky, finished with olive oil.
| 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 |
| 720 ml ice cold water | ||||
| 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 | ||||
| 60 ml extra-virgin olive oil, more as desired |
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