White Gazpacho Recipe

Ingredients

This recipe yields 8 servings:

• 12 slices Italian bread, crusts removed, torn into small pieces
• 2/3 cup raw cashews
• 2 cups cold water
• 2 medium English cucumbers, peeled and chopped
• 1 1/2 cups green grapes
• 2 cloves garlic
• 2 tablespoons sherry vinegar
• 2 1/2 teaspoons kosher salt
• 1/3 cup extra virgin olive oil, plus more for drizzling
• Chives, thinly sliced green grapes, and/or thinly sliced cucumbers, for garnish

Directions

1. Place the torn bread, raw cashews, and cold water into a high-powered blender. Let it sit for 5 minutes to soften.
2. Add the peeled and chopped cucumbers, grapes, garlic, sherry vinegar, and kosher salt into the blender. Blend for about 1 minute, or until the mixture is mostly smooth.
3. While the blender is running, slowly drizzle in the olive oil. Continue blending for another 30 seconds until the soup is completely smooth.
4. Transfer the soup to a covered and chill in the refrigerator for about 1 hour.
5. Once chilled, serve the soup drizzled with a little extra olive oil and garnish with thinly sliced chives, grapes, and/or cucumbers.

Nutrition Facts

Per serving:

• Calories: 207
• Total Fat: 14g (18% DV)
• Saturated Fat: 2g (11% DV)
• Cholesterol: 0mg (0% DV)
• Sodium: 481mg (21% DV)
• Total Carbohydrate: 18g (6% DV)
• Dietary Fiber: 1g (5% DV)
• Total Sugars: 6g
• Protein: 4g (8% DV)
• Vitamin C: 3mg (3% DV)
• Calcium: 29mg (2% DV)
• Iron: 1mg (8% DV)
• Potassium: 206mg (4% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

White gazpacho, also known as "ajoblanco," is a chilled Spanish soup that offers a delightful twist on the classic red gazpacho. Unlike its tomato-based counterpart, white gazpacho is made with ingredients such as bread, almonds, cucumbers, and grapes, resulting in a creamy, tangy, and refreshing dish perfect for hot summer days.

History and Origin

The origins of white gazpacho date back to ancient Spain, where it was known as "ajoblanco." This dish was likely first prepared by farmers in Andalusia, who would use local ingredients like almonds, garlic, and olive oil to create a simple yet satisfying meal. The traditional version of this soup was often eaten as a quick refreshment during the hot Spanish summers. Over time, the recipe evolved, and modern versions of white gazpacho began incorporating grapes, cucumbers, and vinegar to enhance its flavor and freshness. It remains a staple of Andalusian cuisine and is enjoyed across Spain, particularly in the southern regions.

Regional Variations

White gazpacho is most closely associated with the Andalusia region in southern Spain, where it is commonly served as a cooling dish to combat the heat. In this region, the soup is often served at festive gatherings or as part of traditional Spanish meals, especially during the summer months. Regional variations may include differences in the types of nuts used (such as almonds or cashews), the level of garlic or vinegar, and the garnishes, which can vary from cucumbers to slices of green grapes or even a drizzle of olive oil. The refreshing quality of white gazpacho makes it a favorite in Andalusias sweltering summer heat.

What Makes White Gazpacho Different?

While both white gazpacho and traditional red gazpacho are chilled soups, the main difference lies in their ingredients and flavors. Red gazpacho is made primarily with tomatoes, peppers, and cucumbers, giving it a vibrant red hue. On the other hand, white gazpacho omits tomatoes and instead incorporates ingredients like bread, almonds, and grapes, which results in a pale, creamy texture. Additionally, while red gazpacho tends to have a tangy, tomato-based flavor, white gazpacho has a subtler, more nutty and refreshing taste, with the grapes providing a natural sweetness that balances the acidity of the vinegar. The use of nuts like almonds or cashews also gives white gazpacho a richer, creamier texture compared to its red counterpart.

Where Is White Gazpacho Served?

White gazpacho is typically served as a starter or appetizer in Spanish cuisine. It is often offered during summer months as a light and refreshing first course. The soup is commonly presented in bowls or chilled cups, with garnishes such as thinly sliced cucumbers, green grapes, or fresh herbs like chives. In many Spanish restaurants and home kitchens, white gazpacho is also enjoyed alongside crusty bread or as part of a larger meal. It is especially popular in Andalusia, but its appeal has spread beyond Spain, particularly to regions with hot climates where people appreciate its cooling and hydrating qualities.

Interesting Facts About White Gazpacho

• In traditional Andalusian cuisine, white gazpacho was often made by hand using a mortar and pestle before the advent of blenders.
• While almonds are the most common nut used in white gazpacho, variations of the recipe may include other nuts like cashews or walnuts for a slightly different flavor.
• The use of grapes in the soup adds a unique sweetness that complements the tangy vinegar and nutty flavors, making it a perfect summer dish.
• White gazpacho was once considered a "poor man's dish" in Spain, as it was made using simple, inexpensive ingredients that could be easily sourced from local markets.
• In some regions, a variation of white gazpacho called "gazpacho de remolacha" (beet gazpacho) is also enjoyed, which incorporates the earthy flavor of beets into the recipe for a different twist.

FAQ about White Gazpacho Recipe