Ajo Blanco Recipe (Chilled White Grape and Almond Gazpacho)
A chilled, ‘No Cook’ version of the white gazpacho of Spain, with green grapes, almonds, olive oil, vinegar, cucumber, bread & garlic.
A chilled, ‘No Cook’ version of the white gazpacho of Spain, with green grapes, almonds, olive oil, vinegar, cucumber, bread & garlic. This Recipe is based on the original Ajo Blanco traditionally made by peasants from bread, almonds and garlic, vinegar and oil pounded together in a mortar. The addition of green grapes and cucumber is from a more modern and popular version.
The red tomato and peppers versions of gazpacho we are familiar with came much later, after tomatoes and peppers were introduced into Spain from the Americas.
This Grape and Almond Gazpacho is such a pretty soup, and easy to make. Just organise all the ingredients and blend them together, and then chill it before serving. The only effort required is to blanch the almonds. Blanching the almonds takes just a few minutes and gives the soup its rich creamy texture and its pale colour. Almonds with the skin on will change the colour to a pale brown and will affect the texture as well as the taste.
If you like this recipe, you can also try other Soup recipes such as
- 1/2 cup Whole Almonds (Badam) , blanched
- 1/2 cup Ice cubes , for blanching the almonds
- 1 clove Garlic
- 2 Whole Wheat Brown Bread , white bread
- 1 cup Green Grapes
- 1 cup Cucumber , slices
- 1 cup Chilled water , (or white grape juice)
- 1/2 cup Extra Virgin Olive Oil
- 1 tablespoon Parsley leaves
- 2 tablespoons White wine vinegar , or sherry vinegar
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper powder
- Whole Almonds (Badam) , as required for garnish
- Green Grapes , as required for garnish
How to make Ajo Blanco Recipe (Chilled White Grape and Almond Gazpacho)
To begin making the Ajo Blanco recipe, peel and slice the cucumber and mince the parsley. Select white bread that is about a day old, remove the crust and tear to pieces.
On the other side blanch the almonds and reserve a few for the garnish.
Place the unsalted almonds in a pan of boiling water for 60 -120 seconds.
Remove from the hot water and rinse immediately for a few seconds in water and ice.
Rub away the almond peel with your fingers or a napkin. Dry the almonds completely on a clean napkin and set aside till required. Our almonds are blanched now.
Grind the rest of the blanched almonds in a food processor, into powder.
Soak the bread for about 30 seconds in just enough water to cover it, squeeze lightly and add to the almond powder in the food processor.
Add the garlic, cucumber, grapes, parsley and vinegar into the food processor. Run the processor for 30 seconds.
Add the olive oil and half the cold water, the salt and pepper and run the processor till the soup is blended. You may need to blend it in batches, as the liquids may overflow during processing.
Add as much of the rest of the cold water as required for the soup to attain a fluid but creamy consistency.
I like a little texture in my soups, so that they don't turn out like smoothies, and I added a few grapes and almonds in the end, running the processor for just 10 seconds.
Remove the soup from the processor and chill it, covered, in the fridge, for at least an hour, until ready to serve.
Serve cold, garnished with slices of grape, sliced almonds and extra virgin olive oil drizzled on top.