ATK Spanish Chilled Almond and Garlic Soup

White gazpacho is a chilled Spanish soup of almonds, bread, and garlic. It predates the more familiar tomato-based version and has a creamy sophisticated flavor that belies its short ingredient list. To achieve the best texture, we begin by grinding the almonds in a blender before incorporating the bread and garlic. Then we emulsify the olive oil into the base for our soup and finally thin it down with water to get the correct consistency. Our white gazpacho’s flavor is enhanced with a tiny addition of almond extract. This pop of sweet, floral notes balances the assertiveness of the olive oil and garlic. We further emphasize these notes with garnishes of toasted almonds and sliced green grapes.

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Name: ATK Spanish Chilled Almond and Garlic Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Spanish
Ingredients: 6 Slices Hearty White Bread Crusts removed; 4 cups water; 2 1/2 plus 1/3 cups sliced blanced almonds; 1 clove garlic peeled; 3 tbls sherry vinegar; kosher salt and pepper; 1 pinch cayenne pepper; 1/2 cup Extra virgin olive oil plus extra for drizzling; 1/8 tsp almond extract; 2 tsp vegetable oil; 6 oz seedless grapes sliced thin

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INGREDIENTS

6 Slices Hearty White Bread ; Crusts removed
4 cups water
2 1/2 plus 1/3 cups sliced blanced almonds
1 clove garlic ; peeled
3 tbls sherry vinegar
kosher salt and pepper
1 pinch cayenne pepper
1/2 cup Extra virgin olive oil ; plus extra for drizzling
1/8 tsp almond extract
2 tsp vegetable oil
6 oz seedless grapes ; sliced thin

Servings

INSTRUCTIONS

1. Combine bread and water in bowl and let soak for 5 minutes. Process 2 1/2 cups almonds in blender until finely ground, about 30 seconds, scraping down sides of blender jar as needed.

2. Using your hands, remove bread from water, squeeze it lightly, and transfer to blender with almonds. Measure 3 cups soaking water and set aside; transfer remaining soaking water to blender.

3. Add garlic, vinegar, 1 1/4 teaspoons salt, and cayenne to blender and process until mixture has consistency of cake batter, 30 to 45 seconds. With blender running, add olive oil in thin, steady stream, about 30 seconds. Add reserved soaking water and process for 1 minute. Season with salt and pepper to taste. Strain soup through fine-mesh strainer set in bowl, pressing on solids to extract liquid. Discard solids.

4. Measure 1 tablespoon of soup into second bowl and stir in almond extract. Return 1 teaspoon of extract mixture to soup; discard remainder. Chill for at least 3 hours or up to 24 hours.

5. Heat vegetable oil in 8-inch skillet over medium-high heat until oil begins to shimmer. Add remaining 1/3 cup almonds and cook, stirring constantly, until golden brown, 3 to 4 minutes. Immediately transfer to bowl and stir in 1/4 teaspoon salt.

6. Ladle soup into shallow bowls. Mound an equal amount of grapes in center of each bowl. Sprinkle cooled almonds over soup and drizzle with extra olive oil. Serve immediately.

NOTES

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ATK Spanish Chilled Almond and Garlic Soup

6 Slices Hearty White Bread Crusts removed
4 cups water
2 1/2 plus 1/3 cups sliced blanced almonds
1 clove garlic peeled
3 tbls sherry vinegar
 kosher salt and pepper
1 pinch cayenne pepper
1/2 cup Extra virgin olive oil plus extra for drizzling
1/8 tsp almond extract
2 tsp vegetable oil
6 oz seedless grapes sliced thin

1. Combine bread and water in bowl and let soak for 5 minutes. Process 2 1/2 cups almonds in blender until finely ground, about 30 seconds, scraping down sides of blender jar as needed.

2. Using your hands, remove bread from water, squeeze it lightly, and transfer to blender with almonds. Measure 3 cups soaking water and set aside; transfer remaining soaking water to blender.

4. Measure 1 tablespoon of soup into second bowl and stir in almond extract. Return 1 teaspoon of extract mixture to soup; discard remainder. Chill for at least 3 hours or up to 24 hours.

6. Ladle soup into shallow bowls. Mound an equal amount of grapes in center of each bowl. Sprinkle cooled almonds over soup and drizzle with extra olive oil. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (225g)
Recipe Makes: 6 Servings

Calories: 181
Calories from Fat: 97 (54%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 223.7mg		8 %
Potassium 86.5mg		2 %
Total Carbohydrate 19.3g		6 %
	Dietary Fiber 1g	4 %
	Sugars, other 18.4g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 181

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