White Gazpacho – Ajoblanco with Iberico Ham

White Gazpacho – Ajoblanco with Iberico Ham

Ajoblanco or “white gazpacho”, is a popular Spanish cold soup typical from Granada and Malaga. Ajoblanco traditionally is served on hot summer days, but it is also a great appetizer to start the celebrations, not only during summer season.

Ingredients:

  • 3 cups mineral or filtered water
  • 7 ounces blanched almonds
  • 1 clove garlic
  • 3 ounces white bread, torn into small pieces
  • ½ cup extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons sherry vinegar
  • 1 teaspoon salt
  • 6 seedless grapes, peeled
  • 1oz iberico ham

Preparation:

  1. Mix almonds, garlic and salt in a food processor and blend.
  2. Add bread, 1/2 cup of water, vinegar and blend until very smooth.
  3. Add remaining water, with the blender still running, add oil and blend until soup is emulsified.
  4. Transfer soup to a sealed container and refrigerate until very well chilled, at least 2 hours.
  5. Cut up grapes, jamon and almonds into smaller pieces for sprinkling.
  6. Serve soup in small glasses or cups and sprinkle on top grapes, jamon and almonds.
  7. Enjoy!!!

 


 

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