White Gazpacho
A refreshing and creamy cold soup, perfect for hot summer days. This Spanish classic is made with almonds, garlic, bread, and cucumber.
Ingredients - Serves 4
- Salt - To taste
- Extra virgin olive oil - 1/4 cup
- White wine vinegar - 2 tablespoons
- Cold water - 2 cups
- Cucumber - 1, peeled and chopped
- Stale bread - 1 slice, crust removed
- Garlic - 2 cloves
- Almonds - 1 cup, blanched and peeled
Let's Get Started
- Soak the bread in cold water for 10 minutes.
- In a blender, combine the soaked bread, almonds, garlic, and half of the cucumber.
- Blend until smooth, then add the water, vinegar, olive oil, and salt.
- Blend again until everything is well combined.
- Chill the soup in the refrigerator for at least 2 hours before serving.
- Serve the gazpacho in chilled bowls, garnished with the remaining cucumber.
Dietary Info
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 200
- Fat: 15g
- Carbs: 10g
- Protein: 5g
- Sodium: 500mg
- Sugar: 3g
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