SOPA AJO BLANCO - WHITE GAZPACHO

Sopa Ajo Blanco - White Gazpacho image

Refreshing, well-seasoned, delicious and healthy, this cold soup is perfect to serve on a hot summer day. VIDEO https://youtu.be/BNZWDagsbQA

Provided by CLUBFOODY

Categories Spanish

Time 13m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup blanched almond
1 cup crustless white bread, cubed
1/3 cup heavy cream (or as needed)
2 1/2 cups low sodium chicken broth
3 tablespoons sherry wine vinegar (such as Vinagre de Jerez)
2 medium garlic cloves, chopped
1/2 teaspoon sea salt (to taste)
1/4 teaspoon white pepper (to taste)
1/2 cup extra virgin olive oil
1/4 cup white bread cubes, crustless
2 tablespoons olive oil
1/8 teaspoon hot paprika
2 tablespoons blanched almonds, chopped (about 1/2 tbsp. per bowl)
16 large green grapes, washed (4 per bowl)
1 tablespoon extra virgin olive oil, for garnish (or more as needed)

Steps:

In a small bowl, pour enough cool water over the blanched almonds to cover and let them soak for 15 hours.
Remove the bread crust, cube it and press it down to make a cup; let it sit overnight. Remove the crust and cube a ¼ cup of bread for the topping; let it sit to dry out overnight.
The next day, pour heavy cream over the 1 cup of bread cubes, enough to absorb without making them too wet. As we stir the ingredients, the dried bread will absorb enormously; let it rest for 15 minutes.
Drain the blanched almonds and reserve 2 tablespoons for garnish.
In the jar of a blender, add soaked bread, blanched almonds, chicken broth, sherry vinegar, chopped garlic, ground sea salt and white pepper.
Place the lid and remove the cap. On low speed, process the ingredients until blended, about a minute. Taste and adjust if necessary before restarting the blender. In a slow stream, pour in the extra virgin olive oil. When the oil is all incorporated, taste again and adjust if necessary.
Pour the soup into a large bowl, cover and transfer to the fridge for at least 6 hours.
About 10 minutes before serving the soup, add a couple tablespoons of oil to a small skillet over medium heat. Add hot paprika and stir to blend with the oil.
When it gets hot, add the ¼ cup of bread and toss it around until well coated. Toast them until they get a nice golden color, about 3 to 4 minutes.
Remove from the heat and add a few bread cubes in the center of the bowl filled with soup. Add chopped blanched almonds on top, place some grapes around and finish with olive oil drops.