Ajo Blanco: White Gazpacho

White gazpacho is the lesser known sibling of the classic Spanish tomato gazpacho
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Ajo Blanco

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Smooth, garlicy, and creamy: This chilled ajo blanco soup is perfect for hot summer days.

This recipe is courtesy of Epicurious.

6
Servings
590
Calories Per Serving
Deliver Ingredients

Ingredients

  • green apple, peeled, cored, and chopped
  • large garlic clove, chopped
  • 3  Cups  crustless, day-old, white country bread, cut into 1-inch cubes
  • 1  Cup  seedless green grapes, halved
  • 1/2  Cup  whole blanched almonds
  • 1/2  Cup  whole milk
  • 2  Cups  water
  • Kosher salt
  • 3/4  Cups  extra-virgin olive oil
  • 3  Tablespoons  red wine vinegar
  • 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.

Transfer soup base to a blender and purée, adding water 1 tablespoon at a time if it is too thick, until smooth. With the blender still running, gradually add the olive oil and vinegar. Continue to blend until the 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.

Preheat oven to 350 degrees F. Spread sliced almonds on a baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.

Divide soup between bowls, and top with toasted almonds, drizzle with oil, and vinegar.

Nutritional Facts

Total Fat
37g
53%
Sugar
13g
14%
Saturated Fat
26g
100%
Cholesterol
29mg
10%
Carbohydrate, by difference
51g
39%
Protein
15g
33%
Vitamin A, RAE
117µg
17%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
257mg
26%
Choline, total
37mg
9%
Fiber, total dietary
5g
20%
Fluoride, F
3µg
0%
Folate, total
107µg
27%
Iron, Fe
7mg
39%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
233mg
33%
Riboflavin
1mg
91%
Selenium, Se
35µg
64%
Sodium, Na
620mg
41%
Thiamin
1mg
91%
Water
175g
6%
Zinc, Zn
2mg
25%

Gazpacho Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Gazpacho Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Gazpacho Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.