White Gazpacho Recipe

The Andalusian White Gazpacho or almond ajoblanco is an excellent cold soup option for all those who prefer an original recipe and not traditional Andalusian gazpachos. Therefore, if you are one of those people, do not miss this white gazpacho recipe with almonds. This elaboration does not contain tomatoes, but almonds, likewise, the taste of this white Cordoba or Extremadura is much softer than the authentic Andalusian gazpacho. It is also a good option as an incoming when giving it to the little ones in the house. In recipes we show you how to do white almond gazpacho. Surprise yours!

Ingredients to make white gazpacho:

1. To start with the white Gazpacho recipe, you must first add the almonds soak for a few hours, so you will get softened and crush more easily. If you prefer without softening, you can skip this step, but the blender must be powerful, if it will not cost you much.

Trick: If you have a kitchen robot to crush the gazpacho, it will be better, you will get a much finer texture.

2. In a bowl add the almonds, garlic, a little salt, vinegar and bread from the previous day or a few days ago, even better. The amount of bread can vary as you like more or less. Then incorporate water and leave for a few minutes for the bread to be softened.

Trick: If you have problems because garlic repeats you, remove the germ of the center, it will not repeat.

3. Crush with the blender until you get a cream as fine as possible, the texture is to taste. If you wish, you can add more water if necessary and more bread if you like it with a thicker texture. When you have the texture you like, add extra virgin olive oil little by little until the mixture is emulsifier. Then leave the bowl in the fridge several hours to make it cold.

4. When you go to serve the white gazpacho, it must be very cold. It also removes from the fridge and serves in deep dishes sprinkling a splash of olive oil. Tell us in the comments your opinion and share with us a photograph of the final result.