White Gazpacho (Ajo Blanco)
This classic Spanish cold soup, known as Ajo Blanco, is everything you want on a sweltering day: silky, cool, and bursting with flavor despite being made with just a handful of humble pantry ingredients.
Equipment
- High-powered blender - A Vitamix or similar will give the silkiest texture
- Fine-mesh strainer - Optional, for an ultra-smooth finish
- Large mixing bowl - For soaking the bread
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Airtight container or pitcher with lid - For chilling and storing
- Ladle or large spoon - For serving
- Rubber spatula - Optional, for pressing the soup through the strainer
Ingredients
- 1 cup blanched almonds - 150g, raw, skins removed
- 3-4 slices stale white bread - about 3.5 oz or 100g, crusts removed
- 1 cup cold water - 240ml, for soaking the bread
- 1 medium English cucumber - about 10 oz or 280g, peeled and roughly chopped
- 1 cup seedless green grapes - 150g, plus extra for garnish
- 2-3 cloves garlic - peeled, use 2 for milder or 3 for full punch
- 3 tablespoons sherry vinegar - or white wine vinegar as a substitute
- 1/2 cup extra-virgin olive oil - 120ml, plus extra for drizzling
- 1 teaspoon salt - plus more to taste
- 1/2 cup cold water - 120ml, for blending, adjust for desired consistency
For Garnish
- green grapes - halved
- extra-virgin olive oil - for drizzling
- toasted almond slivers
- fresh mint leaves - optional
Instructions
- Cut the crusts off the stale white bread and tear or cut into rough chunks. Soak in cold water for 10-20 minutes until soft and saturated. Do not drain.
- Peel the cucumber and chop into chunks. Peel the garlic cloves, removing the green germ from each if present. Measure out the remaining ingredients.
- Add almonds, garlic, soaked bread with liquid, cucumber, grapes, sherry vinegar, and salt to the blender. Blend on high for 60-90 seconds until smooth, scraping down sides as needed.
- With the blender running on low, slowly drizzle in the olive oil in a thin, steady stream. This emulsifies the oil into the soup. Once incorporated, blend on high for another 20-30 seconds.
- With the blender running on low, slowly add the additional cold water a little at a time until the soup reaches a pourable, creamy consistency. Taste and adjust seasoning with salt or more sherry vinegar.
- (Optional) Set a fine mesh strainer over a large bowl and pour the soup through. Use a spatula to press the soup through, leaving behind any solids. This creates a silkier texture.
- Transfer the soup to an airtight container or pitcher. Refrigerate for a minimum of 2 hours, or ideally overnight, to allow the flavors to meld and deepen.
- Ladle the chilled soup into bowls. Garnish with a drizzle of olive oil, halved green grapes, toasted almond slivers, and fresh mint leaves if desired. Serve immediately while very cold.
Notes
- Use blanched almonds: Almonds with skins will turn the soup brownish-beige. Blanched, skinless almonds are essential for the pale cream color and clean flavor.
- Stale bread is key: Fresh bread can be used in a pinch, but stale bread rehydrates more evenly. Leave fresh bread out uncovered for 1-2 days to stale it.
- Remove the garlic germ: The small green sprout inside the garlic clove can be bitter when raw. Halve each clove and flick the germ out before blending.
- Stream the oil slowly: Emulsifying the olive oil creates a creamy texture. Dumping it all in at once can cause the soup to separate and look oily.
- Chill long enough: Two hours is the minimum, but overnight is better. The garlic mellows and the flavors deepen significantly with a long chill.
- Taste before serving: The salt and vinegar levels can shift after chilling. Always taste and adjust right before serving.
- Adjust consistency easily: If the soup thickens too much in the fridge, simply stir in a few tablespoons of cold water before serving.
- Make ahead: This soup can be made up to 2 days in advance. It often tastes better the next day, making it perfect for dinner parties or meal prep.
- Breadless variation: For a gluten-free option, omit the bread and increase the almonds slightly. The texture will be thinner, so strain and serve in shot glasses for an elegant presentation.
- Pear version: Replace the cucumber with a ripe, peeled pear for a sweeter, more floral flavor profile, a common modern variation.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. The soup may separate; stir vigorously before serving. Freezing is not recommended as the emulsion breaks down.