Ajo Blanco Recipe (Chilled White Grape and Almond Gazpacho)
Ajo Blanco, a traditional Spanish cold soup, is a refreshing and light dish perfect for hot summer days. This chilled white grape and almond gazpacho combines the creaminess of blanched almonds, the crispness of cucumber, and the sweetness of green grapes to create a balanced and satisfying dish. This recipe offers a contemporary twist with the addition of fresh parsley, whole wheat bread, and a drizzle of extra virgin olive oil, making it an elegant choice for a light appetizer or side dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Blanched Almonds (Badam) | 1/2 cup |
| Ice Cubes | 1/2 cup (for blanching the almonds) |
| Garlic | 1 clove |
| Whole Wheat Brown Bread (or white bread) | 2 slices |
| Green Seedless Grapes | 1 cup |
| Cucumber (sliced) | 1 cup |
| Chilled Water (or white grape juice) | 1 cup |
| Extra Virgin Olive Oil | 1/2 cup |
| Parsley Leaves | 1 tablespoon |
| White Wine Vinegar (or sherry vinegar) | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Garnish: Blanched Almonds | As required |
| Garnish: Green Seedless Grapes | As required |
Nutritional Information (per serving, based on 2 servings)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6g |
| Carbohydrates | 35g |
| Fiber | 5g |
| Fat | 15g |
| Saturated Fat | 2g |
| Sodium | 300mg |
| Potassium | 300mg |
| Vitamin A | 15% of Daily Value |
| Vitamin C | 35% of Daily Value |
| Calcium | 6% of Daily Value |
| Iron | 8% of Daily Value |
Prep Time: 15 minutes
Cook Time: 2 minutes (for blanching almonds)
Total Time: 17 minutes
Servings: 2
Cuisine: Continental
Course: Side Dish
Diet: Vegetarian
Instructions
Step 1: Prepare Ingredients
To start, peel and slice the cucumber into thin rounds. Mince the fresh parsley leaves and set them aside. For the bread, select about two slices of white bread or whole wheat bread that is a day old. Remove the crust and tear the bread into small pieces.
Step 2: Blanch Almonds
Blanching the almonds is a crucial step to achieve that smooth, creamy texture in the soup. Place the unsalted almonds in a pan of boiling water for about 60-120 seconds. Once done, remove them from the boiling water and rinse immediately in ice water to stop the cooking process. Rub the almond peel off with your fingers or a napkin. Pat them dry completely on a clean napkin and set them aside. You’ll need some almonds for garnish, so reserve a few whole almonds for that purpose.
Step 3: Blend Almonds and Bread
Place the blanched almonds (except for the ones you reserved for garnish) in a food processor and grind them into a fine powder. Next, soak the torn pieces of bread in just enough water to cover them. After about 30 seconds, squeeze the bread gently to remove any excess water. Add the soaked bread to the almond powder in the food processor.
Step 4: Add Vegetables and Fruits
Add the sliced cucumber, grapes, minced parsley, and white wine vinegar (or sherry vinegar) to the food processor. Process the mixture for about 30 seconds until it forms a smooth paste.
Step 5: Add Liquids and Season
Next, add the extra virgin olive oil, salt, pepper, and half of the cold water (or white grape juice) to the mixture. Continue blending until everything is fully incorporated and the texture is smooth. Depending on your food processor, you may need to blend the soup in batches to prevent it from overflowing.
Step 6: Adjust Consistency
Add the remaining cold water gradually until you achieve a smooth, creamy, yet fluid consistency. Taste the soup and adjust the seasoning, adding more salt or pepper if necessary. If you prefer a bit of texture in your gazpacho, add a few extra grapes and almonds to the mixture and pulse for about 10 seconds. This will provide some small chunks of fruit and nuts that add depth to the soup.
Step 7: Chill and Serve
Once your soup is blended to your liking, transfer it to a bowl or airtight container and refrigerate it for at least an hour to chill. This will help the flavors meld together and enhance the soup’s refreshing quality.
Step 8: Garnish and Serve
Before serving, give the soup a quick stir. Serve it cold, garnished with slices of green grapes, a few sliced almonds, and a drizzle of extra virgin olive oil on top. For a complete meal, pair this Ajo Blanco with Penne Pasta Arrabiata and Garlic Bread for a delightful weekend dinner with friends.
Tips for the Best Ajo Blanco
- Almonds: If you prefer a smoother texture, you can use ground almond flour instead of whole almonds. However, using blanched almonds will give the soup a richer flavor and texture.
- Bread: The bread should be a day or two old for the best results. Fresh bread may disintegrate too easily, making the soup too thick.
- Adjust Sweetness: If you like a sweeter taste, feel free to increase the amount of grapes or add a small amount of honey.
- Vinegar: If you prefer a more tangy flavor, increase the vinegar slightly to your taste. Alternatively, lemon juice can be used for a fresh citrus twist.
This Ajo Blanco is not only a perfect summer dish but also a great way to explore the fresh and vibrant flavors of Spanish cuisine. Its creamy texture, balanced with the refreshing tang of the grapes and cucumber, makes it an exceptional dish to enjoy as part of a light, vegetarian meal.
