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Sopa Ajoblanco

Name: Sopa Ajoblanco
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Authentic, Europe, Spanish
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 plus 1 tablespoon olive oil, divided; 1/8 teaspoon hot Hungarian paprika; 1/4 cup halved green grapes; 1/4 cup chopped blanched almonds

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Total Time

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

Makes

4 servings

Updated: Apr. 22, 2023

This white gazpacho was a staple when I was young; I remember slurping it directly from the bowl. It’s made from stale bread and on-hand seasonings and then topped with grapes for a traditional touch. —Francine Lizotte, Langley, 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 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

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.
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.
In a large skillet, heat remaining 1 tablespoon oil over medium heat; stir in paprika. Add remaining 1/2 cup bread cubes; cook and stir until golden brown, 3-4 minutes.
Remove soup from refrigerator, stir to redistribute settled out oil. Divide soup among 4 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.

Sopa Ajoblanco

Ingredients

Directions

Nutrition Facts

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