Everyone has heard about the traditional red gazpacho soup, and many have tasted it. However, this recipe for cold white garlic soup or sopa de ajo blanco is just as tasty and refreshing. In fact, garlic lovers would probably vote for this soup hands down. It is easy, quick and healthy. We’ve never met a dinner guest who didn’t ask for seconds, so be sure to make a large batch.
- 4 ounces/1/2 cup almonds (blanched and peeled)*
- 3-4 slices stale baguette (or white bread)
- 3 cloves garlic
- 4 cups/32 ounces water
- 5 tablespoons extra virgin Spanish olive oil
- 3-4 tablespoons Spanish sherry vinegar
- Optional: 16-20 seedless green grapes
- Salt to taste
- Blanch and peel almonds.
- Dry thoroughly with a paper towel and set aside.
- Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in 1-2 cups cold water to soak.
- While bread is soaking, place garlic and almonds into a food processor or blender. Blend on pulse until smooth.
- Remove bread from water with a slotted spatula and squeeze out excess water.
- Tear bread into quarters and add bread and 1 teaspoon salt to processor or blender. Blend on the pulse setting.
- While blending, slowly drizzle olive oil, then vinegar, and then finally add the water into blender or processor. Taste. Adjust salt, vinegar, and oil to taste.
- Strain through a sieve into a container or bowl. Press as much as possible through the sieve.
- Seal and chill at least 2-3 hours or overnight.
- Serve in chilled bowls or glass mugs, with grapes on the side.
Note: To rapidly chill the soup, place the bowl or container of white garlic soup in a larger bowl with ice water for 5-10 minutes.
* If you do not have time to blanch and peel the almonds, use a package of slivered almonds.