• 15
    min
    Prep Time
  • 0
    min
    Cook Time
  • 15
    min
    Ready in

  • per
    Yield
  • 180
    cal
    Calories
  • User Review:
    0
  • User Rating:

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

  • 1 cup blanched almonds
  • 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:

  1. Soak almonds overnight in water, then drain.
  2. Combine almonds, garlic, bread, and apple cider vinegar in a blender. Blend until smooth.
  3. With the blender running, slowly add olive oil until emulsified.
  4. Season with salt. Chill the soup for at least 2 hours.
  5. Serve cold, garnished with halved grapes and a drizzle of olive oil.

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