White gazpacho
Vegetable soup
Spanish cuisine
White gazpacho -- or ajo blanco -- is a delicious and refreshing variety of gazpacho that's perhaps less known than its classic red counterpart. The base of white gazpacho consists of blanched almonds and garlic that are mashed into a paste. Stale bread (soaked in water to soften it) and olive oil are then added to form an emulsion. Next, cucumbers, grapes, and a shallot are blended in to provide fresh, vibrant flavor, as well as a touch of sweetness that mellows out the garlic. A splash of Spanish sherry vinegar adds just the right amount of acidity to round out the dish. <br /> <br />This dish can be made by tossing all of the ingredients in a blender -- it doesn’t get much easier than that! It can be served at room temperature, but I prefer to refrigerate it for a couple of hours before serving, which gives the flavors plenty of time to meld. You can thin it out with water to achieve the consistency that you like. I like to serve my gazpacho as is, but if you want it completely smooth, you can pass it through a strainer or chinois before serving.
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