SOPA AJOBLANCO • WHITE GAZPACHO
Refreshing, well-seasoned, delicious and healthy, this cold soup is perfect to serve on a hot summer day.
Provided by Francine Lizotte
Categories Other Soups
Time 13m
Number Of Ingredients 17
Steps:
- 1. In a small bowl, pour enough cool water over the blanched almonds to cover and let them soak for 15 hours.
- 2. 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.
- 3. 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.
- 4. Drain the blanched almonds and reserve 2 tablespoons for garnish.
- 5. In the jar of a blender, add soaked bread, blanched almonds, chicken broth, sherry vinegar, chopped garlic, ground sea salt and white pepper.
- 6. 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.
- 7. Pour the soup into a large bowl, cover and transfer to the fridge for at least 6 hours.
- 8. 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.
- 9. 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.
- 10. 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.
- 11. To view this recipe on YouTube, click on this link >>>> https://youtu.be/BNZWDagsbQA
SOPA AJOBLANCO
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
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.
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