This white gazpacho was a staple when I was young; I remember slurping it directly from the bowl. It’s made from stale bread and on-hand seasonings and then topped with grapes for a traditional touch. —Francine Lizotte, Langley, British Columbia
Sopa Ajoblanco
Updated on Jun. 29, 2023
Sopa Ajoblanco
Prep Time
20 min
Cook Time
5 min
Yield
4 servings
Ingredients
- 1 cup blanched almonds
- 1-1/2 cups cubed white bread, crusts removed
- 1/3 cup heavy whipping cream or unsweetened almond milk
- 2-1/2 cups reduced-sodium chicken broth
- 3 tablespoons sherry vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon white pepper
- 1/2 cup plus 1 tablespoon olive oil, divided
- 1/8 teaspoon hot Hungarian paprika
- 1/4 cup halved green grapes
- 1/4 cup chopped blanched almonds
Directions
- 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 1 tablespoon 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 redistribute settled out oil. Divide soup among 4 bowls; top with toasted croutons, grapes, chopped almonds and additional oil.
Nutrition Facts
1 cup with 2 tablespoons topping: 660 calories, 62g fat (11g saturated fat), 23mg cholesterol, 677mg sodium, 19g carbohydrate (6g sugars, 5g fiber), 14g protein.
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