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.