White Gazpacho
White Gazpacho (or Ajoblanco) is a delightful summer soup. A creamy blend of bread cucumbers, almonds and grapes, topped with more almonds and grapes and a drizzle of olive oil.
Ingredients
- 2 cups vegetable or chicken stock
- 2 cups stale crustless bread
- 1 clove garlic minced
- 1 cup seedless green grapes plus more for topping -optional
- 2 medium cucumbers peeled, seeded and diced
- 1 cup almonds
- 2-3 tablespoons white wine vinegar
- ΒΌ cup extra virgin olive oil
- salt and freshly ground pepper
Toppings (your choice)
- avocado peeled, pitted and sliced
- sliced grapes
- slivered almonds
- good quality extra virgin olive oil
Instructions
- Put the stock and bread in a bowl and let soak for 5 minutes.
- Put the soaked bread in a blender or food processor with the garlic, grapes, cucumber and almonds. Process until smooth.
- Drizzle in olive oil and vinegar.
- Chill for an hour or more. Taste and season with salt and pepper.
- Serve in shallow bowls, garnished with avocado slices or, go the traditional route, with sliced grapes almonds and drizzled olive oil .