White Gazpacho may sound like a strange combination at first, but this creamy chilled soup makes a delightful meal in the heat of summer.
Ajoblanco (sometimes spelled Ajo Blanco) is a popular Spanish cold soup from the Granada and Málaga regions.
One look at the ingredient list and you will think I have lost my mind. I know cucumbers, garlic and grapes in soup sounds odd. But, it all comes together beautifully and is such a refreshing meal when it is too hot to cook.
Ingredients for White Gazpacho
The ingredients are easy to find and quite basic, but I will add a few notes here (mostly to pad for SEO, bloggers are laughing)
Bread: This is not the place for whole wheat, pumpernickel, rye or other strong tasting bread here. Serve those on the side and use white bread (gluten free is just fine) to make this. Leave the bread out to get stale up a bit.
Cucumbers: Use whatever you have on hand. If you only have small ones use more, or use that one huge one that was hiding under a leaf in your garden and you didn't notice until it was that big. (or is that just me?).
Grapes: It is white soup so you want white grapes, technically they are actually green, but you know what I mean. No purple unless you want pinkish purple soup.
Almonds: You might want to opt for two kinds of almonds, whole for the soup and slivered for the topping. I like to use smoked almonds for an extra little smoky kick to the soup.
Other ingredients: chicken (or vegetable) broth, garlic, mild clear vinegar (white wine, sherry, etc.) and extra virgin olive oil.
Too Hot to Cook Recipes from #OurFamilyTable
It's the middle of summer and the last thing you want to do is turn on the oven or stove and cook. Here are some tasty recipes to help you beat the heat this summer.
Beat the Heat Recipes
- Calypso Carribean Cobb Salad from A Kitchen Hoor's Adventures
- Hezzi-D Club Sandwich from Hezzi-D's Books and Cooks
- Mediterranean Chopped Salad in Pitas from Jen Around the World
- Shrimp Ceviche with Pickled Onion from Cheese Curd In Paradise
- Strawberry, Rhubarb, & Pear Salad from The Spiffy Cookie
- Summer Fruit Salad from The Freshman Cook
- Watermelon Salad with Feta and Mint from Books n' Cooks
- White Gazpacho from That Recipe
- 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
- ¼ 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
- 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 .
Sound fabulous? Share it!
More Gazpacho Recipes
Until next time, happy eating!