Prep 20 mins
Cook 1 hr
There are 7 posted "white gazpacho" recipes on Recipezaar, but all are modifications of the "traditional" recipe ... so here is at least one version of the traditional recipe -- this is how gazpacho blanco is made around Granada (the Andalusian region). This recipe uses almonds to form almond milk -- clearly the recipe comes from the Moorish period of Spanish history. The ingredients are all traditional: olive oil, almonds, garlic and bread. As the other zaar recipes have done, "cooking time" is actually chilling time. Beware of the garlic in this recipe -- it packs a definite punch! My source recommends making a gazpacho blanco and a red gazpacho and serving them in small glasses so everyone gets one of each for the different flavors ... From "The Food of Spain and Portugal" by Elizabeth Luard. Submitted for Zaar World Tour 5 (2009).
- 591.47 ml water, for blending
- 1 slice day-old white bread, crusts removed, torn into pieces
- 56.69 g blanched almonds (should be about 1/2 cup volume)
- 2 garlic cloves, fresh, skinned, roughly chopped
- 14.79 ml olive oil
- 14.79 ml white wine vinegar
- 4.92 ml salt
- 591.47 ml water, for diluting
- 1 bunch white grapes, small (for garnish)
- Add all the ingredients up to and including the salt into a blender or food processor and blend thoroughly.
- Dilute, using as much of the remaining 2 1/2 cups water as needed, to reach the consistency of thick milk.
- Taste and season, adjusting as needed (vinegar, sugar, more salt, etc.).
- Chill for at least 1 hour.
- Pour into a small glass; float a small grape as a garnish and (optionally) put a small bunch next to the glass to contrast with the heat of the garlic; also optionally, add some ice, either as cubes or crushed.
- Remember to warn your guests about the "strong garlic surprise".
This was FANTASTIC for us garlic lovers! We love Gazpacho and this white version is the perfect match to the more traditional red. I didn't have to dilute it at all. Thanks for posting!