Ajo Blanco (Spanish Chilled "White Gazpacho" Bread and Almond Soup)

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

1 cup blanched or Marcona almonds (6 ounces; 170g), see note

3 cups (720ml) cold water

1 to 2 medium cloves garlic (depending on how strong you want the garlic flavor to be)

½ pound (225g) fresh, crustless rustic bread (see note), cut into 1-inch cubes (about 3 cups)

Kosher salt

1 ½ teaspoons (7ml) sherry vinegar, plus more if desired

1 ½ tablespoons (22ml) extra-virgin olive oil, plus more for garnish and for serving

Green seedless grapes, crushed toasted almonds, and thinly sliced fresh mint leaves, for garnish

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer