Ajo Blanco “White Gazpacho” Soup
Ajo Blanco “White Gazpacho” Soup
2 cups cubed white bread, crusts removed
1 1/2 cups cold water, divided
½ cup Marcona almonds
2 cloves peeled garlic
1 English cucumber, peeled and chopped
1 cup green grapes
2 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
1 teaspoon sea salt
Fresh cracked black pepper to taste
Pinch of cayenne pepper
Chives and sliced grapes for garnish (optional)
Place the bread cubes in a bowl and pour 1/2 cup water on top to saturate.
Blend the almonds and garlic in a blender until finely ground. Add cucumber, grapes, 1 cup water, olive oil, apple cider vinegar, sea salt, pepper and cayenne and blend until smooth. Add bread to the mixture and puree until smooth. Serve at room temperature or chilled and garnish with sliced grapes and chives.
