Author Notes: White gazpacho or ajo blanco, is a delicious and refreshing variety of gazpacho that's perhaps less known than its classic red counterpart. The base of white gazpacho consists of blanched almonds and garlic that are mashed into a paste. Stale bread (soaked in water to soften it) and olive oil are then added to form an emulsion. Cucumbers, grapes and a shallot are then blended in to provide fresh, vibrant flavor as well as a touch of sweetness to mellow out the garlic. A splash of Spanish sherry vinegar adds just the right amount of acidity to round out the dish.
This dish can be made by tossing all of the ingredients in a blender- it doesn’t get much easier than that! It can be served at room temperature but I prefer to refrigerate it for a couple of hours before serving. That also gives the flavors plenty of time to meld. You can thin it out with water to achieve the consistency that you like. I like to serve my gazpacho as is but if you want it completely smooth, you can pass it through a strainer or chinois before serving. - Sonali aka the Foodie Physician
- 2 cups cubed stale white bread from a baguette, Italian loaf or sliced bread (crust cut off)
- 1 1/2 cup cold water, divided
- 1/3 cup whole, blanched almonds
- 1 clove garlic
- 2 tablespoons chopped shallot
- 2 cups diced, peeled English cucumber (about 1 large cucumber)
- 3/4 cups green grapes
- 2 tablespoons extra virgin olive oil
- 3 1/2 teaspoons sherry vinegar
- 1 teaspoon kosher salt
- Chives or scallions for garnish (optional)
- Place the bread cubes in a bowl and pour ½ cup water on top to soften them.
- Place the almonds and garlic in a blender and puree until finely ground. Add the shallot, cucumber, grapes, oil, vinegar, salt and softened bread to the blender along with the remaining 1 cup water. Puree until smooth. Taste and adjust salt as needed. Add more water to the soup as needed to achieve desired consistency. Serve at room temperature or chilled. Serve in bowls or glasses and garnish with sliced grapes, almonds and chives or scallions, if desired.
- This recipe was entered in the contest for Your Best Stale Bread