Ajo Blanco, also known as white gazpacho, is a popular chilled Spanish soup made with almonds, garlic, bread, and olive oil. Perfect for hot summer days!
- 3 slices Crustless white bread
- 9 ounces, weight Blanched almonds, plus more for garnish
- 3 cloves crushed garlic
- ½ cups Olive oil
- 3 cups Cold water
- Salt to taste
- 3 tablespoons Sherry vinegar (or white wine vinegar)
- White seedless grapes
Soak bread in water until soggy.
Grind the almonds in a food processor until very fine. Add bread, garlic, olive oil and mix well. Start pouring water with the motor running, until the soup is slightly creamy. Add vinegar and salt to taste.
Transfer to bowls and refrigerate for 2 hours or more. Drizzle with a little olive oil before serving. Garnish with raisins and sliced almonds, if desired. Enjoy!