White gazpacho recipe with almonds and cucumbers: a chilled soup for Summer alfresco dinners.
I am testing recipes for the Roman diner en blanc (white dinner), and this almond and cucumbers white gazpacho recipe made it into my urban picnic basket!
It is the white version of the tomato gazpacho from Spain, called Ajo Blanco (white garlic).
A candid and summery chilled gazpacho soup. That you make by basically blending all the ingredients: stale bread soken in a little water a few minutes, peeled almonds, garlic, and cucumber.
white gazpacho recipe
- 2 cups old baguette bread crust free, cubed or sliced
- 1.5 cups cold water
- 1 handful peeled almonds
- ¼ garlic clove
- 1 small shallot
- 1 large cucumber
- 1/2 lemon juiced
- 2 tablespoons white vinegar
- 1 teaspoon Himalayan pink salt
Place bread in a bowl and cover it with as much cold water as needed.
Blend almonds and garlic.
Place the remaining water in a food processor/blender and add all other ingredients.
Blend for a couple of minutes.
Salt to taste
Store the soup in airtight jars, and refrigerate at least 30 minutes.
enjoy your white gazpacho!