Ajo Blanco Gazpacho Recipe

How to make Ajo Blanco Gazpacho

Method

  1. Place almonds in a bowl and cover with warm water. Leave to soak for 30 minutes, then remove the skin by slipping it off with your fingers.
  2. Place the skinned almonds into a high-powered blender. Roughly break up the bread and add to the blender with the garlic, oil and vinegar.
  3. Salt generously, add 500ml water and blitz until thick and smooth.
  4. Season to taste with salt and add a few drops of vinegar, if required. Chill for 2 hours to allow the flavours to develop.
  5. Pour into small chilled bowls. Serve with fresh or frozen grape slices, a dash of olive oil and some ice cubes.

Optional: You can use sourdough instead of pane di casa.