sopa ajoblanco • white gazpacho

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By Francine Lizotte
from Surrey South, BC

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

serves 4 servings
prep time 10 Min
cook time 3 Min
method Stove Top

Ingredients For sopa ajoblanco • white gazpacho

  • 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 md
    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 lg
    green grapes, washed (4 per bowl)
  • extra virgin olive oil, for garnish

How To Make sopa ajoblanco • white gazpacho

  • 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 >>>> https://youtu.be/BNZWDagsbQA
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