Ajo Blanco (White Gazpacho)

100g Raw Marcona Almonds (Soaked in filtered water for 4 hours)

4 cloves Garlic (blanched 2x)

1 Liter Filtered Water

20g Sherry Vinegar

100g Extra Virgin Olive Oil

100g Cucumber (de-seeded)

100g Green Grapes (Seedless)



Toasted Marcona Almonds

Garlic Croutons



  • Combine almonds, garlic, cucumber, grapes &, water in a high speed blender (Vita Mix blender works wonders) and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add the oil and 3 sherry vinegar and blend until soup is emulsified. Season with salt, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours.