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Ajo Blanco aka “White Gazpacho”

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Ingredients

5 Medium English Cucumber Diced
2 cloves Garlic minced
3/4C Slivered Almond Light ly Toasted
3C Green Grapes halved
1 tsp Sea Salt
1/3C Sherry
TT Champagne Vinegar
1C Full Fat Plain Yogurt Strain overnight
1/4C Olive Oil
1 1/2C Stale Bread Cubed cutting off crust

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Ajo Blanco aka “White Gazpacho”

Features:
    Cuisine:

      Light, flavorful and decandent

      • 13-24hrs
      • Serves 5
      • Easy

      Directions

      Light and delicious is the only way to describe White Gazpacho.

      A common dish in Ajo Blanco Extremeño. This soup is made with bread, crushed almonds, garlic, water, olive oil, salt and  vinegar. It is usually served with grapes or slices of melon.  It is sometimes referred to as “white gazpacho.” Ajo blanco is just right for the warm weather.

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      Steps

      1
      Done
      12-24 hrs

      Combine, bread, cucumber , salt, grapes and almonds and minced garlic in a bowl. Stir to coat everything evenly. Let sit cover in the fridge overnight.

      2
      Done

      Place coffee filter or paper towel in a strainer. Pour in yogurt. Cover and let sit overnight.

      3
      Done

      Pour bread, cucumbers, grapes, almonds etc into a blender and blend until very smooth.

      4
      Done

      Strain mixture into a clean bowl and add yogurt, olive oil, sherry and vinegar to taste.

      5
      Done

      Whisk until everything is incorporated. Add honey to taste and adjust seasoning. Do not add more salt.

      6
      Done

      Chill soup for at least 30 minutes to 1 hour.

      7
      Done

      Garnish as desired and enjoy!

      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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