Best 7 Malaga Almond Gazpacho Recipes

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Welcome to the journey of discovering the delectable "Malaga Almond Gazpacho"! This traditional Spanish soup, originating from the sun-soaked region of Andalusia, is a refreshing and flavorful culinary delight. Known for its smooth texture and captivating taste, Malaga almond gazpacho is a symphony of fresh and vibrant ingredients, offering a tantalizing blend of sweet, tangy, and savory flavors. Get ready to embark on a culinary adventure as we delve into the secrets of preparing this exquisite dish.

Check out the recipes below so you can choose the best recipe for yourself!

MALAGA ALMOND GAZPACHO



Malaga Almond Gazpacho image

Provided by Parador de Gibralfaro

Categories     Soup/Stew     Nut     Tomato     No-Cook     Quick & Easy     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 (3-inch-long) piece baguette, crust discarded
1 garlic clove
1/2 teaspoon salt
1/4 lb whole blanched almonds (3/4 cup)
1 tablespoon Sherry vinegar (preferably "reserva"), or to taste
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
2 cups ice water
Garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/3 lb)

Steps:

  • Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
  • Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
  • Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

1968: MáLAGA GAZPACHO



1968: Málaga Gazpacho image

Provided by Amanda Hesser

Categories     easy, lunch, quick, soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 9

3 cups cored, coarsely chopped fresh tomato
1 1/2 cups peeled, coarsely chopped cucumber
1 green pepper, cored, seeded and coarsely chopped
1 clove garlic, sliced
1/2 cup water
5 tablespoons olive or corn oil
1/4 cup red- or white-wine vinegar
Salt to taste
2 slices untrimmed fresh white bread, cubed

Steps:

  • Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
  • Pour the mixture through a large sieve placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids. Taste soup for seasoning and add more salt and vinegar if desired. Chill thoroughly before serving.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 3 grams, TransFat 0 grams

WHITE GAZPACHO WITH MELON, GRAPES, AND ALMONDS



White Gazpacho with Melon, Grapes, and Almonds image

Provided by Food Network

Categories     side-dish

Yield Serves 6 to 8

Number Of Ingredients 8

3/4 cup almonds, blanched and peeled
1/4 to 1/2 cup freshly squeezed lemon juice
2 small honeydew or Sharlyn melons, peeled, seeded and cut into large pieces (6 to 7 cups melon chunks)
Salt
Ground white pepper
1/4 cup almonds, toasted and julienned
1 cup seedless red grapes, halved
Creme fraiche

Steps:

  • Put the blanched almonds in a blender with 1/4 cup of the lemon juice. Puree until totally smooth, then add the bread and melon and puree again. You will most likely need to puree the melon in batches. After pureeing one batch, pour out all but one cup of the liquid and then add the next batch. Season well with salt and white pepper. If the soup needs more acid, add the remaining lemon juice. If the soup is too thick, you can add a little water, but if the melons are really ripe, this shouldn't be a problem. Serve slightly chilled. Garnish with toasted almonds, grapes, and a swirl of creme fraiche.

ALMOND GRAPE GAZPACHO



Almond Grape Gazpacho image

Provided by Elaine Louie

Categories     dinner, quick, weekday, soups and stews, appetizer

Time 30m

Yield 4 to 6 servings (about 6 cups)

Number Of Ingredients 16

3 large garlic cloves
2 cups diced stale bread, crusts removed
2 cups peeled, fried and salted Marcona almonds, or whole blanched almonds
1 cup white seedless grapes, halved
1 cup red seedless grapes, halved
Salt
1 1/2 cups extra virgin olive oil
1 1/2 to 2 tablespoons sherry vinegar
Extra virgin olive oil, as needed
1/4 cup diced bread
Salt
1/2 cup mixed red and white seedless grapes, cut into small dice
1/4 cup peeled, fried and salted Marcona almonds, or whole blanched almonds
1 scallion, thinly sliced diagonally
Almond oil or extra virgin olive oil, for drizzling
Sherry vinegar, as needed

Steps:

  • For the gazpacho: Place garlic cloves in a small pan of cold water over high heat. When water comes to a boil, strain garlic and chill until needed. Cover stale bread cubes with water and allow to sit until soft, about 10 minutes.
  • Squeeze all the water from bread and put into a blender with almonds, grapes and garlic cloves. Season with a bit of salt and purée until mixture is very smooth, almost like mashed potatoes; if necessary drizzle in a bit of water to help mixture to purée.
  • Place 1 cup ice-cold water in a measuring cup. Place olive oil in another cup. With blender running, slowly drizzle in both liquids, simultaneously, through opening of blender. Gazpacho will turn very smooth and silky. Add 1 1/2 tablespoons vinegar or more, if desired. Adjust salt to taste. To thin soup, if desired, add 1 to 3 tablespoons cold water, one tablespoon at a time. Transfer to a covered container and refrigerate until very cold, about 2 hours.
  • For garnish and serving: Preheat oven to 400 degrees. Drizzle oil over diced bread and sprinkle with salt. Spread on a baking sheet and bake until browned, 5 to 8 minutes. Transfer to a small bowl, and add grapes, almonds and scallion. Add a drizzle of oil and a small sprinkling of vinegar and salt. To serve, ladle gazpacho into four chilled soup plates. Add garnish, and drizzle with more oil.

Nutrition Facts : @context http, Calories 915, UnsaturatedFat 73 grams, Carbohydrate 31 grams, Fat 86 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 465 milligrams, Sugar 13 grams, TransFat 0 grams

WHITE GAZPACHO MALAGA-STYLE



White Gazpacho Malaga-Style image

This is based on a recipe from David Rosengarten's book, The Dean & Deluca Cookbook. He says, "This white, silky-smooth gazpacho is a traditional variation from Malaga in southern Spain. We've added a little sugar to create a wonderful sweet-and-sour backdrop for the classic grape garnish." Cook time doesn't include the several hours refrigeration time before serving. This is truly a delicious soup, yet beware the egg remains raw since the soup is not cooked, and please don't overdo the garlic since raw garlic can swing the flavor towards the acrid. Posted for ZWT5.

Provided by mersaydees

Categories     Spanish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup almonds, blanched in boiling water for 1 minute
4 large garlic cloves
2 ounces French bread (weigh after removing crust) or 2 ounces Italian bread, crustless (weigh after removing crust)
1 egg
1/4 cup sherry wine vinegar
3 tablespoons Spanish olive oil
1 cup ice water, plus additional if desired
2 teaspoons sugar
salt
16 green seedless grapes

Steps:

  • Slip off almond skins while they're still hot and discard the skins.
  • Place the almonds in a food processor, adding the garlic and bread. Process until a smooth paste forms. Next, add the egg, vinegar, olive oil, water, and sugar. You should now have a medium-thick soup. If you desire a thinner consistency, add additional ice water.
  • Strain, season to taste with salt and chill in the refrigerator for several hours.
  • When ready to serve, ladle the soup into 4 soup bowls. Cut the grapes in half, and garnish each bowl with 8 grape halves.

Nutrition Facts : Calories 241.3, Fat 17.8, SaturatedFat 2.3, Cholesterol 52.9, Sodium 145.2, Carbohydrate 16.6, Fiber 2, Sugar 5.9, Protein 5.7

MALAGA GAZPACHO



Malaga Gazpacho image

Summer after summer, we make batch after batch of gazpacho and, after trying many recipes, have determined that this is IT. It is adapted from a recipe published in the Times in 1968 -- a Craig Claibourne rendition of a home cook's (Manola Drozdoski) gazpacho formula. We have changed it a tad--less vinegar and sherry vinegar instead of red wine vinegar, We also only make it in the summer when we have gorgeous home grown or local tomatoes, peppers and cucumber. We've also found that it is even better if it sits in the fridge for 24 hours (but be aware that it doesn't last past a third day). If you've a good blender and a good strainer, it's a snap to make and amazingly delicious. Prep time does not include chilling time. BTW, it has no apparent relationship to Malaga.

Provided by Chef Kate

Categories     Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups tomatoes, fresh, cored, coarsely chopped
1 1/2 cups cucumbers, peeled, coarsely chopped
1 green pepper, cored, seeded and coarsely chopped
1 garlic clove, sliced
1/2 cup water
5 tablespoons extra virgin olive oil
2 tablespoons sherry wine vinegar
salt
2 slices white bread, untrimmed fresh, cubed

Steps:

  • Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
  • Pour the mixture through a large strainer placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids.
  • Taste soup for seasoning and add more salt if desired. Chill thoroughly, as much as 24 hours, before serving.

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.

Tips:

  • Fresh Ingredients: Use the freshest vegetables and herbs possible for the best flavor.
  • Chill Thoroughly: Make sure to chill the gazpacho for at least 2 hours before serving to allow the flavors to meld.
  • Adjust Seasoning: Taste the gazpacho and adjust the seasoning, salt, and pepper to your preference before serving.
  • Garnish Generously: Top the gazpacho with a variety of garnishes such as chopped almonds, diced cucumber, croutons, or a drizzle of olive oil for added flavor and texture.
  • Serve Chilled: Serve the gazpacho chilled for a refreshing and flavorful summer meal.

Conclusion:

Malaga almond gazpacho is a delightful and refreshing cold soup that is perfect for a hot summer day. The combination of sweet almonds, ripe tomatoes, and fresh herbs creates a unique and flavorful dish that is sure to impress your friends and family. With its easy-to-follow recipe and delicious taste, this gazpacho is a must-try for all food lovers. Whether you are looking for a light lunch, a healthy snack, or a flavorful appetizer, Malaga almond gazpacho is sure to satisfy your cravings. So next time you are looking for a delicious and refreshing meal, give this recipe a try and enjoy the taste of summer in a bowl.

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