GAZPACHO AJO BLANCO
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
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.
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Alisa Myers
a-myers17@yahoo.comThis gazpacho ajo blanco is a must-try for any food lover. It's a unique and delicious dish that's sure to impress.
Abdi Kaafi Hassan
hassan_a80@yahoo.comI'm not a huge fan of garlic, but I really enjoyed this soup. The almonds and grapes balance out the garlic flavor perfectly.
Shoaib Akram
shoaib-akram84@gmail.comThis is a great recipe for a party. It's easy to make ahead of time and it's always a hit with my guests.
Emmanuel Val
eval@aol.comI love the creamy texture of this gazpacho ajo blanco. It's so different from traditional gazpacho, but it's just as delicious.
Md Shahed Hasan
hasan.m@hotmail.co.ukThis soup is perfect for a hot summer day. It's light and refreshing, and the flavors are just perfect.
Usman Raza
r@yahoo.comI'm always looking for new ways to make gazpacho, and this recipe is definitely a keeper. It's so easy to make and the flavor is amazing.
Anna Alvanu
anna_a54@yahoo.comThis gazpacho ajo blanco is a great way to use up leftover bread. It's also a delicious and healthy way to get your daily dose of fruits and vegetables.
Monhsaran Ariunbold
mariunbold@yahoo.comThis is one of the best gazpacho recipes I've ever tried. It's the perfect combination of flavors and textures.
Krishna Subedi
krishnasubedi@yahoo.comI love that this soup is so versatile. You can add or remove ingredients to suit your own taste.
Siyabonga Bhebhe
s.b@hotmail.comThis gazpacho ajo blanco is the perfect appetizer for a summer party. It's light and refreshing, and everyone loves it!
Sanjaya Nepal
nepals58@gmail.comI'm not usually a fan of cold soups, but this gazpacho ajo blanco changed my mind. It's so refreshing and flavorful, I could eat it every day.
Roman Jan
roman-jan73@yahoo.comThis soup is the perfect balance of sweet and savory. The grapes add a nice touch of sweetness that complements the garlic and almonds.
Bingbong Urnie
u71@hotmail.comI'm always looking for new gazpacho recipes, and this one definitely didn't disappoint. The almonds add a wonderful depth of flavor.
Dawodu Oluwabunmi
dawodu@yahoo.comThis soup is a must-try for any gazpacho lover. The creamy texture and unique flavor are sure to impress.
Basil Meria
b.m@yahoo.comThis gazpacho ajo blanco is the perfect summer soup. It's light, refreshing, and packed with flavor. I highly recommend it!
Insan Nalim
i.nalim42@yahoo.comI was a bit skeptical about the combination of almonds and garlic, but I was pleasantly surprised! The flavors meld together perfectly.
Sager Sajid
sagers10@gmail.comThis soup was surprisingly easy to make and packed with flavor. I'll definitely be making it again!
Ye Habeshoch
habeshoch@gmail.comI've always been a fan of gazpacho, but this ajo blanco version is a game-changer! The almonds add a richness and creaminess that I never would have expected. Definitely a new favorite.
Ronald Estrada
estradar@hotmail.comThis gazpacho ajo blanco was a refreshing and flavorful dish! The combination of almonds, garlic, and grapes was unique and delicious. I especially loved the creamy texture of the soup.