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Gazpacho Without the Tomatoes

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Submitted by mak

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

YIELD

4 servings

PREP

18 min

COOK

20 min

READY

80 min

This gazpacho without tomatoes is the lesser-known Spanish soup called ajo blanco (white gazpacho), an Andalusian classic that predates the tomato in Europe by centuries. Almonds and bread form the base instead, giving the soup its silky, slightly nutty character and pale, creamy color that looks almost like vichyssoise.

Soaking the bread first is the technique that gives gazpacho its body. The waterlogged bread squeezes dry, then purees with the almonds and vegetables into something thick and emulsified, no need for cream or yogurt. This is how Andalusian cooks have stretched a few ingredients into a meal for centuries.

Champagne or rice vinegar is the recipe’s smart-cook touch. Sherry vinegar is the traditional choice for ajo blanco, but champagne and rice vinegars are gentler and work better with the delicate almond flavor.

Ice-cold water is poured in slowly until the consistency feels right. This is a soup of judgment, taste as you go.

Chef Tips

  • Use day-old French bread, not fresh. Stale bread soaks up water without disintegrating, and gives a cleaner flavor than fresh.
  • Use blanched almonds, not whole skin-on. Skins add bitterness and grey-brown color that ruins the pale-cream visual.
  • Strain the finished soup through a fine-mesh sieve for the silkiest texture. Optional but worth it for company.
  • Chill at least 2 hours before serving. This soup needs to be very cold; lukewarm gazpacho tastes flat and uninspired.

Variations

  • Add 1 to 2 cloves of garlic to the puree for the more traditional ajo blanco ("white garlic") version.
  • Garnish with halved green grapes, the classic Spanish presentation. Their burst of sweetness against the savory soup is brilliant.
  • Add a splash of sherry vinegar at the end for a more authentic Andalusian flavor.

Ingredients

3 3
SLICES SLICES FRENCH BREAD
crusts removed, 1 inch thick *
1
X WATER
cold, to taste *
2 57.8
OUNCES ML/G ALMONDS
blanched, whole, roughly chopped
1 1
EACH EACH GREEN BELL PEPPER
seeded and roughly chopped
3 3
EACH CUCUMBERS
peeled, seeded and chopped
3 45
TABLESPOONS ML CHAMPAGNE VINEGAR
or rice vinegar *
1 1
PINCH PINCH SUGAR *
1 1
EACH SCALLIONS, SPRING OR GREEN ONION
roughly chopped, up to 2
¼ 59
4 946
CUPS ML WATER
approximately, ice cold
1
X SALT AND WHITE PEPPER
to taste *
garnish
1
X CUCUMBERS
seeded, finely diced, to taste *
1
X CHIVE
to taste *
1
X SWEET RED BELL PEPPER
finely diced , seeded, to taste *

Directions

Soak the slices of bread in cold water.

When tender, squeeze the bread to express the water.

In a food processor purée until smooth the almonds, pepper, cucumbers, vinegar, sugar, scallions and olive oil.

Slowly add the ice water until you reach the consistency you like; season to taste with salt and pepper.

Chill, covered, until serving time; garnish with cucumber, chives and bell pepper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 443g (15.6 oz)
Amount per Serving
Calories 193 84% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 11%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 49%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
 
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