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Sopa Ajoblanco

Total Time

Prep: 20 min. + chilling Cook: 5 min.

Makes

4 servings

This white gazpacho was a staple growing up; I remember slurping it directly from the bowl. It's made from stale bread and seasonings you have on hand and topped with grapes for a traditional touch. — Francine Lizotte, Surrey, British Columbia
Sopa Ajoblanco Recipe photo by Taste of Home
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Ingredients

  • 1 cup blanched almonds
  • 1-1/2 cups cubed white bread, crusts removed
  • 1/3 cup heavy whipping cream or unsweetened almond milk
  • 2-1/2 cups reduced-sodium chicken broth
  • 3 tablespoons sherry vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon white pepper
  • 1/2 cup olive oil plus 1 tablespoon olive oil, divided
  • 1/8 teaspoon hot Hungarian paprika
  • 1/4 cup halved green grapes
  • 1/4 cup chopped blanched almonds

Directions

  1. Rinse almonds in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight. Spread bread cubes onto a baking sheet; let stand overnight.
  2. Place 1 cup bread cubes in a small bowl. Pour cream over bread; let stand 15 minutes. Drain almonds, discarding soaking liquid. Transfer almonds to a blender. Add bread mixture, broth, vinegar, garlic, salt and white pepper; process until blended. While processing, gradually add 1/2 cup oil in a steady stream. Transfer to a large bowl. Refrigerate, covered, at least 6 hours.
  3. In a large skillet, heat remaining tablespoon of oil over medium heat; stir in paprika. Add remaining 1/2 cup bread cubes; cook and stir until golden brown, 3-4 minutes.
  4. Remove soup from refrigerator, stir to re-distribute settled out oil. Divide soup among bowls; top with toasted croutons, grapes, chopped almonds and additional oil.

Nutrition Facts

1 cup with 2 tablespoons topping: 660 calories, 62g fat (11g saturated fat), 23mg cholesterol, 677mg sodium, 19g carbohydrate (6g sugars, 5g fiber), 14g protein.

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