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Epicurious
Bon Appétit

Ajo Blanco

3.1

(2)

This image may contain Bowl Dish Food Meal Soup Bowl and Soup
Photo by Ditte Isager

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

1 green apple (such as Granny Smith), peeled, cored, chopped
1 large garlic clove, chopped
3 cups crustless 1" cubes day-old white country bread
1 cup seedless green grapes, halved
1/2 cup whole blanched almonds
1/2 cup whole milk
Kosher salt
3/4 cup extra-virgin olive oil plus more
3 tablespoons red wine vinegar plus more
Freshly ground black pepper
1/2 cup sliced almonds

Preparation

  1. Step 1

    Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.

    Step 2

    Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add 3/4 cup oil and 3 tablespoons vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Keep chilled.

    Step 3

    Preheat oven to 350°F. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.

    Step 4

    Divide soup among bowls; top with toasted almonds; drizzle with oil and vinegar.

TagsSoupSoup/StewCold SoupSpanishEuropeanAppleFruitAlmondNutGrapeMainStarterLunchDinnerVegetarianBlenderBon Appétit

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