Best 5 Gazpacho Ajo Blanco Recipes

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Gazpacho ajo blanco is a refreshing and flavorful cold soup that originated in the southern region of Spain, Andalusia. It is a unique dish that is typically served during the hot summer months and offers a vibrant and refreshing combination of flavors. This chilled soup is characterized by its creamy, white color and is made with a base of almonds, garlic, and bread, blended together until smooth. The addition of vinegar, olive oil, and seasonings creates a tangy and savory flavor profile that is sure to tantalize your taste buds. Gazpacho ajo blanco is often garnished with grapes, cucumber, and hard-boiled eggs, adding a delightful textural contrast to the smooth soup. Whether you want to impress your guests at a dinner party or just enjoy a delicious and nutritious meal on a hot day, this traditional Spanish soup is a must-try.

Let's cook with our recipes!

GAZPACHO AJO BLANCO



Gazpacho Ajo Blanco image

Ajo blanco means "white garlic." This tomatoless gazpacho is a specialty of Malaga, on Spain's southern coast.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

3 cups cubed crustless day-old rustic bread
5 garlic cloves
10 ounces (2 cups) blanched whole almonds
2 1/2 teaspoons sherry vinegar
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
2 1/2 cups cold water, plus more for soaking
5 to 8 red seedless grapes, thinly sliced crosswise, for serving
Marcona almonds, chopped, for serving (optional)

Steps:

  • Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
  • Pulse blanched almonds in a food processor until finely ground. Squeeze excess liquid from bread, and transfer bread to food processor. Add cooked garlic, vinegar, and 1 1/2 teaspoons salt. Puree mixture until smooth. With machine running, pour in oil in a slow, steady stream, alternating with cup cold water, blending until emulsified. Blend in remaining 2 1/4 cups cold water. Strain through a fine sieve until smooth, discarding solids. Season with salt. Refrigerate gazpacho until chilled, at least 1 hour (or up to 1 day). Season with salt and pepper.
  • Divide chilled gazpacho among 6 bowls or glasses. Drizzle with oil and top with grapes, and Marcona almonds if desired, just before serving.

AJO BLANCO



Ajo Blanco image

Categories     Soup/Stew     Milk/Cream     Blender     Freeze/Chill     Apple     Almond     Chill     Grape     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 green apple (such as Granny Smith), peeled, cored, chopped
1 large garlic clove, chopped
3 cups crustless 1" cubes day-old white country bread
1 cup seedless green grapes, halved
1/2 cup whole blanched almonds
1/2 cup whole milk
Kosher salt
3/4 cup extra-virgin olive oil plus more
3 tablespoons red wine vinegar plus more
Freshly ground black pepper
1/2 cup sliced almonds

Steps:

  • Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.
  • Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add 3/4 cup oil and 3 tablespoons vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Keep chilled.
  • Preheat oven to 350°F. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.
  • Divide soup among bowls; top with toasted almonds; drizzle with oil and vinegar.

RED AND WHITE GAZPACHO



Red and White Gazpacho image

This refreshing chilled soup is based on a Spanish classic; white gazpacho, also known as Ajo Blanco. I used watermelon and apple in this recipe because I wanted to have a little fun with color and texture, and these two fruits eat well without turning the soup overly sweet. This gazpacho comes to play with sweet, sour and salty notes. Some gazpacho has bread blended into it, but this one is lighter, made with puréed almonds, and it is gluten free. I also garnished with fennel fronds, which really make it special.

Provided by Geoffrey Zakarian

Categories     appetizer

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

1 cup diced peeled, seeded English cucumbers
3/4 cup verjus blanc or white grape juice
1/2 cup roughly chopped fresh fennel, fronds reserved for garnish
1/2 cup green grapes
1/3 cup blanched sliced almonds
1/3 cup diced, peeled Fuji apple
1 1/2 tablespoons honey
2 tablespoons sherry vinegar
1 teaspoon lime juice
Kosher salt
1/4 cup extra-virgin olive oil
1/2 cup julienned watermelon
1/3 cup julienned Fuji apple
1/3 cup thinly sliced green grapes

Steps:

  • For the gazpacho: In a blender, combine the cucumbers, verjus blanc or grape juice, fennel, grapes, almonds, apples, honey, vinegar, lime juice and salt to taste. Purée until smooth. With the blender on low, stream in the olive oil to emulsify. Adjust the seasonings. Strain the soup through a fine-mesh strainer into a bowl or large liquid measuring cup. If serving immediately, chill in an ice bath until cold. Otherwise, chill the soup in the refrigerator until ready to serve. Season with additional salt.
  • Create small piles of the julienned watermelon and apples in the center of each of four bowls, then scatter the sliced grapes around the piles. Ladle the soup around the piles. Garnish with the fennel fronds. Serve immediately.

SOPA AJOBLANCO



Sopa Ajoblanco image

This white gazpacho was a staple growing up; I remember slurping it directly from the bowl. It's made from stale bread and seasonings you have on hand and topped with grapes for a traditional touch. - Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 cup blanched almonds
1-1/2 cups cubed white bread, crusts removed
1/3 cup heavy whipping cream or unsweetened almond milk
2-1/2 cups reduced-sodium chicken broth
3 tablespoons sherry vinegar
2 garlic cloves, minced
1/2 teaspoon fine sea salt
1/4 teaspoon white pepper
1/2 cup olive oil plus 1 tablespoon olive oil, divided
1/8 teaspoon hot Hungarian paprika
1/4 cup halved green grapes
1/4 cup chopped blanched almonds

Steps:

  • Rinse almonds in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight. Spread bread cubes onto a baking sheet; let stand overnight., Place 1 cup bread cubes in a small bowl. Pour cream over bread; let stand 15 minutes. Drain almonds, discarding soaking liquid. Transfer almonds to a blender. Add bread mixture, broth, vinegar, garlic, salt and white pepper; process until blended. While processing, gradually add 1/2 cup oil in a steady stream. Transfer to a large bowl. Refrigerate, covered, at least 6 hours., In a large skillet, heat remaining tablespoon of oil over medium heat; stir in paprika. Add remaining 1/2 cup bread cubes; cook and stir until golden brown, 3-4 minutes. , Remove soup from refrigerator, stir to re-distribute settled out oil. Divide soup among bowls; top with toasted croutons, grapes, chopped almonds and additional oil.

Nutrition Facts : Calories 660 calories, Fat 62g fat (11g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.

SOPA AJO BLANCO - WHITE GAZPACHO



Sopa Ajo Blanco - White Gazpacho image

Refreshing, well-seasoned, delicious and healthy, this cold soup is perfect to serve on a hot summer day. VIDEO https://youtu.be/BNZWDagsbQA

Provided by CLUBFOODY

Categories     Spanish

Time 13m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup blanched almond
1 cup crustless white bread, cubed
1/3 cup heavy cream (or as needed)
2 1/2 cups low sodium chicken broth
3 tablespoons sherry wine vinegar (such as Vinagre de Jerez)
2 medium garlic cloves, chopped
1/2 teaspoon sea salt (to taste)
1/4 teaspoon white pepper (to taste)
1/2 cup extra virgin olive oil
1/4 cup white bread cubes, crustless
2 tablespoons olive oil
1/8 teaspoon hot paprika
2 tablespoons blanched almonds, chopped (about 1/2 tbsp. per bowl)
16 large green grapes, washed (4 per bowl)
1 tablespoon extra virgin olive oil, for garnish (or more as needed)

Steps:

  • In a small bowl, pour enough cool water over the blanched almonds to cover and let them soak for 15 hours.
  • 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.
  • 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.
  • Drain the blanched almonds and reserve 2 tablespoons for garnish.
  • In the jar of a blender, add soaked bread, blanched almonds, chicken broth, sherry vinegar, chopped garlic, ground sea salt and white pepper.
  • 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.
  • Pour the soup into a large bowl, cover and transfer to the fridge for at least 6 hours.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 693.4, Fat 67.1, SaturatedFat 11.7, Cholesterol 27.1, Sodium 409.5, Carbohydrate 16.3, Fiber 4.4, Sugar 2.6, Protein 13.1

Tips:

  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your gazpacho will be.
  • Chill your ingredients: Chilling the ingredients before blending will help to create a smooth, refreshing gazpacho.
  • Use a good quality olive oil: The olive oil is a key ingredient in gazpacho, so make sure to use a good quality one.
  • Don't over-blend: Over-blending can make your gazpacho too thick and creamy. Blend until the ingredients are just combined.
  • Serve immediately: Gazpacho is best served immediately after it is made. However, it can be stored in the refrigerator for up to 3 days.

Conclusion:

Gazpacho is a delicious, refreshing soup that is perfect for a hot summer day. It is also a healthy and nutritious soup that is packed with vitamins, minerals, and antioxidants. With its simple ingredients and easy preparation, gazpacho is a great soup for beginner cooks and experienced chefs alike. So next time you are looking for a light and refreshing meal, give gazpacho a try!

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