Cold Almond and Garlic Soup Ajo Blanco (White Gazpacho)

Name: Cold Almond and Garlic Soup Ajo Blanco (White Gazpacho)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) sliced almonds; 6 cloves garlic, chopped; 2 tbsp (30 ml) olive oil; 4 cups (1 litre) chicken broth; 2 cups (500 ml) cubed white bread; Salt and pepper; 3/4 cup (180 ml) diced white bread; 2 tbsp (30 ml) olive oil; 12 seedless green grapes, halved

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Preparation 15 MIN

Cooking 15 MIN
Servings 4

Ingredients
Preparation

Ingredients

Soup

1 cup (250 ml) sliced almonds
6 cloves garlic, chopped
2 tbsp (30 ml) olive oil
4 cups (1 litre) chicken broth
2 cups (500 ml) cubed white bread
Salt and pepper

Toppings

3/4 cup (180 ml) diced white bread
2 tbsp (30 ml) olive oil
12 seedless green grapes, halved

Preparation

Soup

In a saucepan, brown the almonds and garlic in the oil. Add the broth and bread. Season with salt and pepper. Bring to a boil. Cover and simmer over medium heat for 10 minutes.
In a blender, purée the soup for about 5 minutes or until very smooth. Strain through a sieve. Refrigerate until completely chilled.

Topping

In a skillet, brown the diced bread in the oil. Season with salt and pepper.
Pour the chilled soup into bowls. Garnish with green grapes and bread cubes. Drizzle with olive oil.