White Gazpacho : Ajo Blanco
almond and yogurt based . . . and delicious
( 10 Servings )
10 cups 1 ¼-inch peeled English hothouse cucumbers
4½ cups stemmed green grapes
3 cups 1-inch cubes crustless sourdough bread
1⅓ cups slivered almonds, lightly toasted
2½ tablespoons minced garlic
1½ teaspoons fine sea salt plus more for seasoning
1⅓ cups plain whole-milk Greek yogurt
⅓ cup extra-virgin olive oil
⅓ cup Sherry vinegar
⅓ cup verjus or 2 Tbsp. Champagne vinegar plus 3 Tbsp. water
2½ tablespoons almond oil (optional)
½ teaspoon honey
½ ¼-inch cubes crustless sourdough bread
1 tablespoon olive oil plus more for garnish
16 green grapes, halved lengthwise
16 red grapes, halved lengthwise
½ ¼-inch cubes unpeeled English hothouse cucumber
2 tablespoons minced fresh chives
2 tablespoons slivered almonds, toasted
Transfer cucumber mixture with any accumulated juices to a blender and purée until very smooth. Strain through a fine-mesh sieve into a large bowl. Vigorously whisk in yogurt, olive oil, vinegar, verjus, almond oil (if using), and honey until smooth. Chill until cold, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Preheat oven to 350°. Toss bread with 1 Tbsp. oil; season with salt. Scatter bread over a small rimmed baking sheet.
Bake bread cubes until golden brown, 7–8 minutes; let cool. Do ahead: Croutons can be made 1 day ahead. Store airtight at room temperature.
Season soup to taste with salt. Divide among chilled bowls. Garnish with green grapes, red grapes, cucumber, chives, almonds, and croutons. Drizzle with oil.
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written by Michael Potts
file updated 4 September 2023
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