Almond Gazpacho

Malaga Almond Gazpacho
Gourmet | August 2002
Adapted from Parador de Gibralfaro, Málaga, Spain

yield: Makes 4 servings
active time: 30 minutes
total time: 3 1/2 hours

Ajo Blanco Malagueño

This gazpacho from Málaga gets its pure white color and creamy consistency from blanched almonds. Sweet green grapes are the...

ingredients

1 (3-inch-long) piece baguette, crust discarded
1 garlic clove
1/2 teaspoon salt
1/4 lb whole blanched almonds (3/4 cup)
1 tablespoon Sherry vinegar (preferably "reserva"), or to taste
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
2 cups ice water

Garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/3 lb)
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preparation

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

Cooks' note:
·Gazpacho can be chilled up to 2 days.