Ingredients to make white Gazpacho:
- 200 grams of peeled raw almonds
- 150 grams of breadcrumbs
- 1 peeled garlic clove
- 500 milliliters of cold water
- 100 milliliters of extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon salt
How to make white Gazpacho:
- To start with the white gazpacho recipe, you must first add the almonds to soak for a few hours, so that they soften and can be crushed more easily. If you prefer them without softening, you can skip this step, but the mixer must be powerful, otherwise it will cost you a lot.
- Tip: if you have a kitchen robot to grind the gazpacho, it will be better for you, you will get a much finer texture.
- In a bowl add the almonds, the garlic, a little salt, the vinegar and the bread from the day before or from a few days ago, even better. The amount of bread can vary depending on how you like it more or less. Next, add water and leave a few minutes for the bread to soften.
- Tip: if you have problems because the garlic repeats you, remove the germ from the center, so it won’t repeat.
- Crush with the blender until you get a cream as fine as possible, the texture is to taste. If you wish, you can add more water if necessary and more bread if you like a thicker texture. When you have the texture you like, add the extra virgin olive oil little by little until the mixture is emulsified. Then, leave the bowl in the fridge for several hours so that it is very cold.
- When you are going to serve the white gazpacho, it must be very cold. Also, remove from the fridge and serve in deep plates spraying a splash of olive oil.
