SOPA AJOBLANCO

Sopa Ajoblanco image

This white gazpacho was a staple growing up; I remember slurping it directly from the bowl. It's made from stale bread and seasonings you have on hand and topped with grapes for a traditional touch. - Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

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Ingredients

1 cup blanched almonds
1-1/2 cups cubed white bread, crusts removed
1/3 cup heavy whipping cream or unsweetened almond milk
2-1/2 cups reduced-sodium chicken broth
3 tablespoons sherry vinegar
2 garlic cloves, minced
1/2 teaspoon fine sea salt
1/4 teaspoon white pepper
1/2 cup olive oil plus 1 tablespoon olive oil, divided
1/8 teaspoon hot Hungarian paprika
1/4 cup halved green grapes
1/4 cup chopped blanched almonds

Steps:

Rinse almonds in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight. Spread bread cubes onto a baking sheet; let stand overnight., Place 1 cup bread cubes in a small bowl. Pour cream over bread; let stand 15 minutes. Drain almonds, discarding soaking liquid. Transfer almonds to a blender. Add bread mixture, broth, vinegar, garlic, salt and white pepper; process until blended. While processing, gradually add 1/2 cup oil in a steady stream. Transfer to a large bowl. Refrigerate, covered, at least 6 hours., In a large skillet, heat remaining tablespoon of oil over medium heat; stir in paprika. Add remaining 1/2 cup bread cubes; cook and stir until golden brown, 3-4 minutes. , Remove soup from refrigerator, stir to re-distribute settled out oil. Divide soup among bowls; top with toasted croutons, grapes, chopped almonds and additional oil.

Nutrition Facts : Calories 660 calories, Fat 62g fat (11g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.