Ajo Blanco
A refreshing Spanish chilled soup made with bread, almonds, garlic, and green apples. This creamy white gazpacho is garnished with toasted almonds and a drizzle of olive oil.
Ingredients
- •1 whole green apple
- •1 clove garlic
- •3 cups crustless white country bread
- •1 cup seedless green grapes
- •½ cup whole blanched almonds
- •½ cup whole milk
- •to taste Kosher salt
- •¾ cup extra-virgin olive oil
- •3 tablespoons red wine vinegar
- •to taste black pepper
- •½ cup sliced almonds
Cooking Instructions
- 1.
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 and up to 1 day.
360 min
- 2.
Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add 3/4 cup oil and 3 tablespoons vinegar and blend until 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, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Keep chilled.
120 min
- 3.
Preheat oven to 350°F. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.
4 min
- 4.
Divide soup among bowls; top with toasted almonds; drizzle with oil and vinegar.
5 min
