White Gazpacho

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White Gazpacho

White Gazpacho, known as 'Ajoblanco' in Spain, is a delightful and creamy cold soup that embodies the essence of summer. Originating from Andalusia, this refreshing dish combines the nutty flavor of almonds with the crispness of cucumber, creating a perfect balance of taste and texture. It's a great way to cool off on hot days and is often garnished with fresh herbs or diced vegetables for a colorful presentation. Perfect as a starter or light meal, this gazpacho is sure to impress your guests!

Servings: 4

Ingredients

  • Stale bread (2 slices, crusts removed)
  • Cold water (2 cups)
  • Almonds (1/2 cup, blanched)
  • Garlic (1 clove)
  • Cucumber (1 large, peeled and divided)
  • Extra virgin olive oil (1/4 cup)
  • White wine vinegar (2 tablespoons)
  • Salt (to taste)
  • Fresh herbs (like parsley or mint) (for garnish)

Instructions

  1. Begin by soaking the stale bread in cold water for about 10 minutes until softened.
  2. In a blender, combine the soaked bread, blanched almonds, garlic, and half of the peeled cucumber, chopped into chunks.
  3. Blend the mixture until smooth. Gradually add the cold water, white wine vinegar, extra virgin olive oil, and salt. Blend again until everything is well combined and creamy.
  4. Taste and adjust seasoning if necessary, adding more salt or vinegar to enhance the flavor.
  5. Transfer the gazpacho to a bowl or pitcher, cover, and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
  6. Before serving, finely dice the remaining half of the cucumber for garnish.
  7. Serve the chilled gazpacho in bowls, drizzled with a bit of extra virgin olive oil and garnished with diced cucumber and fresh herbs.

Dietary Information

Servings: 4 • Dish Type: Appetizer • Prep Time: 15 minutes • Chill Time: 2 hours • Calories: 250 • Fat: 20g • Carbs: 15g • Protein: 6g • Sodium: 150mg • Sugar: 2g