Spanish Almond & Garlic Soup | Creamy White Gazpacho Recipe

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while sunflower seeds are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits, while canola is budget-friendly.

grapes

🥗Healthier: berries

💰Cheaper: apple

Berries are nutrient-dense, and apples are often less expensive.

bread

🥗Healthier: gluten-free bread

💰Cheaper: crackers

Gluten-free bread accommodates dietary needs, while crackers are cost-effective.

Measure out 1 cup of blanched almonds and add them into a food processor.

Cut five slices from a baguette, each one 1 inch thick, and add them to the food processor with the almonds.

Add 1 and 3/4 cups of cold water to the food processor and let it sit for about five minutes.

Push down on the slices of baguette to ensure they are fully soaked in the water.

Remove the skin from 1 clove of garlic, cut it in half, and add it to the food processor.

Add 1 teaspoon of sherry vinegar and 1/2 teaspoon of fine sea salt to the food processor.

Run the food processor on low speed for 1 to 2 minutes until well mixed.

Slowly add in 1/4 cup of extra virgin olive oil while running the food processor to emulsify the soup.

Continue to run the food processor on low speed for another 1 to 2 minutes, pulsing if necessary to achieve a creamy texture.

If the texture is too thick, add more cold water as needed.

Cover the mixture with saran wrap and chill in the fridge for a couple of hours.

Serve in a shallow bowl garnished with halved green seedless grapes and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens