sopa ajoblanco • white gazpacho

How To Make sopa ajoblanco • white gazpacho

• Step 1
  In a small bowl, pour enough cool water over the blanched almonds to cover and let them soak for 15 hours.
• Step 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.
• Step 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.
• Step 4
  Drain the blanched almonds and reserve 2 tablespoons for garnish.
• Step 5
  In the jar of a blender, add soaked bread, blanched almonds, chicken broth, sherry vinegar, chopped garlic, ground sea salt and white pepper.
• Step 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.
• Step 7
  Pour the soup into a large bowl, cover and transfer to the fridge for at least 6 hours.
• Step 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.
• Step 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.
• Step 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.
• Step 11
  To view this recipe on YouTube, click on this link >>>> https://youtu.be/BNZWDagsbQA
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