-
15
minPrep Time -
0
minCook Time -
15
minReady in -
perYield -
180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dairy-Free
- Allergens:almonds,garlic,gluten
- Seasons:summer
- Cuisines:
- Courses:dinner,lunch,brunch
Recipe Description
Ajo Blanco, often referred to as white gazpacho, is a chilled almond and garlic soup that hails from the Andalusian region of Spain. This vegan version retains the traditional flavors, combining blanched almonds with fresh garlic, bread to thicken, and a touch of apple cider vinegar for a bright acidity. The soup is effortlessly blender-made, resulting in a creamy, refreshing dish. To finish, a drizzle of extra virgin olive oil and a scattering of grapes give a nod to its Spanish roots, making it a perfect dish for warm weather dining or as an elegant starter for entertaining.
Ingredients
- 2 cups water
- 1 clove garlic
- 1 slice day-old white bread, crust removed
- 2 tablespoons apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1/2 cup green grapes, halved
- Salt to taste
Steps:
- Soak almonds overnight in water, then drain.
- Combine almonds, garlic, bread, and apple cider vinegar in a blender. Blend until smooth.
- With the blender running, slowly add olive oil until emulsified.
- Season with salt. Chill the soup for at least 2 hours.
- Serve cold, garnished with halved grapes and a drizzle of olive oil.
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