Ajo Blanco (White Gazpacho)
This gorgeous no-cook soup celebrates quality olive oil and sherry vinegar more than the almonds themselves. I first tasted it at Mt Zero in The Grampians, when Sara Shephard organised (or made) a long lunch out in the olive trees. I don't remember the rest of the menu—just the soup, which I may have eaten in silence for once.
We glamped there that night, but it's the soup I still think about.
The ingredients are wonderfully simple and can be pantry staples. Even better, everything except the sherry vinegar can be sourced right here in Victoria. It uses leftover bread, and the whole thing comes together without any cooking.
Important notes before you start:
This soup needs at least 2 hours to steep and chill—overnight is even better. The garnish isn't optional; those salty crunchy almonds and sweet-sour pops from the grapes are essential to the final mouthful. If you taste it straight after blending, you might not love it—this soup needs time for the flavours to meld.
The soup is an emulsion, so adjust the thickness with water to your liking. It's thicker than you might expect—not quite hummus, but not far off. In Spain you might find it served quite thin in a glass as an accompaniment, which I do with leftovers. But first up, serve it in a bowl at a table with all the garnishes within reach.
Picture this: a scorching hot day, blinds drawn, and you have this icy cold soup ready in the fridge. Maybe it's that lovely lull between Christmas and New Year's. Ideally, you made it the night before in your dressing gown, knowing a very hot day was coming. Fan overhead, cold soup down your throat.
Equipment:
- High-speed blender (Vitamix, Thermomix, or similar—I'm too old and it's too hot for a mortar and pestle, but if that's your thing, go for it)
- Fridge
- Small pan for toasting almonds
Ingredients (Serves 4-6):
- 200g blanched or Marcona almonds (Marcona are lovely but pricier—save those for garnish if you have them)
- 750ml water
- 1-2 medium garlic cloves (adjust to taste—this is a subtle soup, so don't overpower it)
- 250g fresh or stale sourdough bread, cut into chunks (about a third of a large loaf; remove crusts if they're super dark or hard)
- Salt to taste
- 2 teaspoons good sherry vinegar, plus more for serving
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- Grapes (green or red), about 6 per person
- Toasted almonds or Marcona almonds for garnish
Method:
Place almonds, water, and garlic in your blender and blend at high speed until milky. You'll likely need to stop and scrape down the sides. Add the bread and blend again until very smooth. Season with salt, then blend in the vinegar and olive oil.
If your blender isn't getting it completely smooth, pass the soup through a fine-mesh strainer or squeeze through cheesecloth. Transfer to a container, cover, and refrigerate until very well chilled—at least 2 hours, up to 2 days. Overnight is perfect.
To serve:
Halve or quarter the grapes and toss with a splash of olive oil and salt. Toast the almonds. (Or just put both on the table as is, depending on your energy level.)
Give the soup a stir and thin with water if needed. Taste for salt and vinegar. Pour into chilled bowls, spoon the grape and almond garnish on top, and drizzle more olive oil over everything—make it artsy and gorgeous.
Notes:
Olive oil: Use a rich, green one—you'll taste it in the soup and want it for drizzling on top.
Vinegar: It's all about the vinegar. We love and stock the Spanish ARVUM brand.
Almonds: You can buy blanched, use slivered, or skin them yourself (blanch, wrap in a tea towel, and rub).
Grapes: Green or red taste similar—choose based on your colour scheme. Keep them nice and cold. Chop them just before serving.
Bread: I use fresh white sourdough, but keep odd slices in the freezer for this occasion. Stale bread is traditional.
If you have leftovers, they're good for a couple of days—just add water if the soup has thickened too much.
