Cold Almond and Garlic Soup Ajo Blanco (White Gazpacho)
Cold Almond and Garlic Soup Ajo Blanco (White Gazpacho)
Ingredients
- 1 cup (250 ml) sliced almonds
- 6 cloves garlic, chopped
- 2 tbsp (30 ml) olive oil
- 4 cups (1 litre) chicken broth
- 2 cups (500 ml) cubed white bread
- Salt and pepper
- 3/4 cup (180 ml) diced white bread
- 2 tbsp (30 ml) olive oil
- 12 seedless green grapes, halved
Instructions
- In a saucepan, brown the almonds and garlic in the oil. Add the broth and bread. Season with salt and pepper. Bring to a boil. Cover and simmer over medium heat for 10 minutes.
- In a blender, purée the soup for about 5 minutes or until very smooth. Strain through a sieve. Refrigerate until completely chilled.
Cold Almond and Garlic Soup Ajo Blanco (White Gazpacho)