Sopa Ajoblanco • White Gazpacho

1
Francine Lizotte

By
@ClubFoody

Refreshing, well-seasoned, delicious and healthy, this cold soup is perfect to serve on a hot summer day.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 servings
Prep:
10 Min
Cook:
3 Min
Method:
Stove Top

Ingredients

  • SOUP

  • 1 c
    blanched almonds
  • 1 c
    crustless white bread, cubed
  • 1/3 c
    35% heavy cream, or as needed (substitute almond milk)
  • 2 1/2 c
    low-sodium chicken broth
  • 3 Tbsp
    sherry vinegar such as vinagre de jerez
  • 2 medium
    cloves garlic, chopped
  • 1/2 tsp
    ground himalayan sea salt, or more to taste
  • 1/4 tsp
    white pepper, or more to taste
  • 1/2 c
    extra virgin olive oil
  • TOPPING

  • 1/4 c
    white bread cubes, crustless
  • 2 Tbsp
    olive oil
  • 1/8 tsp
    hot paprika
  • 2 Tbsp
    blanched almonds, chopped (about 1/2 tbsp. per bowl)
  • 16 large
    green grapes, washed (4 per bowl)
  • ·
    extra virgin olive oil, for garnish

How to Make Sopa Ajoblanco • White Gazpacho

Step-by-Step

  1. In a small bowl, pour enough cool water over the blanched almonds to cover and let them soak for 15 hours.
  2. Remove the bread crust, cube it and press it down to make a cup; let it sit overnight. Remove the crust and cube a ¼ cup of bread for the topping; let it sit to dry out overnight.
  3. The next day, pour heavy cream over the 1 cup of bread cubes, enough to absorb without making them too wet. As we stir the ingredients, the dried bread will absorb enormously; let it rest for 15 minutes.
  4. Drain the blanched almonds and reserve 2 tablespoons for garnish.
  5. In the jar of a blender, add soaked bread, blanched almonds, chicken broth, sherry vinegar, chopped garlic, ground sea salt and white pepper.
  6. Place the lid and remove the cap. On low speed, process the ingredients until blended, about a minute. Taste and adjust if necessary before restarting the blender. In a slow stream, pour in the extra virgin olive oil. When the oil is all incorporated, taste again and adjust if necessary.
  7. Pour the soup into a large bowl, cover and transfer to the fridge for at least 6 hours.
  8. About 10 minutes before serving the soup, add a couple tablespoons of oil to a small skillet over medium heat. Add hot paprika and stir to blend with the oil.
  9. When it gets hot, add the ¼ cup of bread and toss it around until well coated. Toast them until they get a nice golden color, about 3 to 4 minutes.
  10. Remove from the heat and add a few bread cubes in the center of the bowl filled with soup. Add chopped blanched almonds on top, place some grapes around and finish with olive oil drops.
  11. To view this recipe on YouTube, click on this link >>>> youtu.be/BNZWDagsbQA

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