Ingredients for White Gazpacho Gazpacho Blanco
- 2 1/4 cups water (plus additional to adjust consistency)
- Day Old White Bread
- Blanched Almonds
- Garlic Cloves
- 1/2 cup extra virgin olive oil
- White Wine Vinegar
- 1/2 teaspoon salt (plus additional to taste)
- White Grapes
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How to Make White Gazpacho Gazpacho Blanco
- Soak 1 cup of almonds in warm water for at least 2 hours, or preferably overnight.
- Preheat your oven to 350°F (175°C).
- Once the almonds are soaked, drain and dry them. Then, roast them in the oven for about 10-12 minutes until lightly golden brown. Allow them to cool.
- In a blender, combine the roasted almonds, 2 cups of water, 2 cloves of garlic, and 1/2 teaspoon of salt. Blend until completely smooth and creamy, creating your almond milk.
- Strain the almond milk through a fine-mesh sieve to remove any solids. Discard the solids or save for another use.
- In a separate bowl, combine the almond milk, 1/2 cup good quality olive oil, 1/2 cup crusty bread (cubed), 1/4 cup water (to adjust consistency), and 1/4 teaspoon salt. Blend until well combined and smooth.
- Taste and adjust seasoning as needed. Add more salt, garlic, or water to achieve your preferred flavor and consistency.
- Transfer the gazpacho to a bowl or container, cover, and chill in the refrigerator for at least 2-4 hours or preferably overnight to allow the flavors to meld.
- Serve chilled in small glasses, optionally garnished with extra virgin olive oil and a few fresh herbs (such as parsley or mint). Enjoy alongside a red gazpacho for a complete Andalusian experience!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
62g
Fat
5g
Carbs
7g
