Best White Gazpacho Gazpacho Blanco Recipes

WHITE GAZPACHO (GAZPACHO BLANCO)

White Gazpacho (Gazpacho Blanco) image

There are 7 posted "white gazpacho" recipes on Recipezaar, but all are modifications of the "traditional" recipe ... so here is at least one version of the traditional recipe -- this is how gazpacho blanco is made around Granada (the Andalusian region). This recipe uses almonds to form almond milk -- clearly the recipe comes from the Moorish period of Spanish history. The ingredients are all traditional: olive oil, almonds, garlic and bread. As the other zaar recipes have done, "cooking time" is actually chilling time. Beware of the garlic in this recipe -- it packs a definite punch! My source recommends making a gazpacho blanco and a red gazpacho and serving them in small glasses so everyone gets one of each for the different flavors ... From "The Food of Spain and Portugal" by Elizabeth Luard. Submitted for Zaar World Tour 5 (2009).

Provided by Gandalf The White

Categories Smoothies

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups water, for blending
1 slice day-old white bread, crusts removed, torn into pieces
2 ounces blanched almonds (should be about 1/2 cup volume)
2 garlic cloves, fresh, skinned, roughly chopped
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon salt
2 1/2 cups water, for diluting
1 bunch white grapes, small (for garnish)

Steps:

Add all the ingredients up to and including the salt into a blender or food processor and blend thoroughly.
Dilute, using as much of the remaining 2 1/2 cups water as needed, to reach the consistency of thick milk.
Taste and season, adjusting as needed (vinegar, sugar, more salt, etc.).
Chill for at least 1 hour.
Pour into a small glass; float a small grape as a garnish and (optionally) put a small bunch next to the glass to contrast with the heat of the garlic; also optionally, add some ice, either as cubes or crushed.
Remember to warn your guests about the "strong garlic surprise".

MAMMA CAYE'S GAZPACHO DE BLANCO (WHITE COLD SOUP)

Mamma Caye's Gazpacho De Blanco (White Cold Soup) image

My friends at KU are obsessed with this recipe.... even our German exchange student loves this one! The toppings are the best part... Pick and choose whatever you like. Personally, I adore smoked almonds and/or tomatoes in mine.... mmmmm... Don't add the toppings until its time to serve. The cooking time is chilling time.

Provided by College Girl

Categories Vegetable

Time P1DT2m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients

3 medium cucumbers, peeled
3 cups chicken broth
1 garlic clove, peeled
3 tablespoons white vinegar
1/2 tablespoon salt
2 cups fat free sour cream
smoked almonds
tomatoes
green onion
fresh parsley
avocado
fresh cilantro

Steps:

Blend cucumbers, broth, and garlic in blender or food processor. Add vinegar, salt, and sour cream. Refrigerate 24 hours, or overnight. Serve in chilled bowls with toppings of your choice.
May be made 2 to 3 days in advance.

Nutrition Facts : Calories 91.5, Fat 1.5, SaturatedFat 0.7, Cholesterol 5.8, Sodium 764.7, Carbohydrate 14.3, Fiber 0.6, Sugar 6.8, Protein 5.6

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.