White Gazpacho (Gazpacho Blanco) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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). Ingredients:
2 1/2 cups water, for blending |
1 slice day-old white bread, crusts removed, torn into pieces |
2 ounces blanched almonds (should be about 1/2 cup volume) |
2 garlic cloves, fresh, skinned, roughly chopped |
1 tablespoon olive oil |
1 tablespoon white wine vinegar |
1 teaspoon salt |
2 1/2 cups water, for diluting |
1 bunch white grapes, small (for garnish) |
Directions:
1. Add all the ingredients up to and including the salt into a blender or food processor and blend thoroughly.
2. Dilute, using as much of the remaining 2 1/2 cups water as needed, to reach the consistency of thick milk.
3. Taste and season, adjusting as needed (vinegar, sugar, more salt, etc.).
4. Chill for at least 1 hour.
5. 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.
6. Remember to warn your guests about the strong garlic surprise .
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